The key benefits of high-pressure technology are the reduction of pathogens to below levels set by many countries, increased shelf-life and a reduced need for additives and preservatives. All of which could mean huge international development opportunities for food products like fruit juices, jams, pasta, sauces, meat and fish-based ready meals, processed meat products and seasoned hams and salami.
“The Hpp method subjects the product to high pressure conditions”, Giulio Gherri, ceo of Terre Ducali explains, “which stabilizes the food’s microbial content. In other words, it inactivates bacteria and microorganisms that can cause food to deteriorate and/or lead to food-related illnesses. It does all this without impacting on the quality, flavour or nutritional properties of the food product”. Hpp technology is already widely used in the USA, Japan and Australia, but is much less prevalent in Europe.
