date:May 30, 2012
HPP has been used in food production since the late 1990s in the US to inactivate pathogens, yeasts and molds; boost shelf-life; and maintain colors, textures, flavors and nutrients that can be damaged by heat treatment, Dr Errol Raghubeer, senior food scientist at HPP expert Avure, told FoodNavigator-USA.
It has also enabled firms to create innovative new products such as fresh purees for yogurts with extended shelf-life or high-quality prepared seafood products (HPP frees meat from shells wit