Better food shelf life with HPP packaging
- 12 years ago
http://us.multivac.com
The primary aim of treating foods with High Pressure Processing (HPP) is it to enhance food shelf life by reducing or eliminating the relevant foodborne microorganisms. By the way it ensures more food safety. With HPP, food producers can meet the rising consumer demand for foods that are safe and nutritious, free from additives, good tasting and have a long shelf life.
The primary aim of treating foods with High Pressure Processing (HPP) is it to enhance food shelf life by reducing or eliminating the relevant foodborne microorganisms. By the way it ensures more food safety. With HPP, food producers can meet the rising consumer demand for foods that are safe and nutritious, free from additives, good tasting and have a long shelf life.