SUMMIT-ARGO, ILL. — The National Center for Food Safety and Technology (NCFST) has formed the High Pressure Research Consortium to further drive advances and commercial applications in the use of high pressure food safety technology. The consortium is currently inviting food packaging and food processing companies to join as members.
"Over the past 10 years, the use of extreme hydrostatic pressure has gained commercial viability as an alternative preservation method for foods, improving both the safety and quality of many products," said Larry Keener, NCFST’s process authority and president of Seattle-based International Product Safety Consultants. The consortium will focus on the scientific validity and commercial viability of pressure-enhanced sterilization technologies, Keener said, which will include PATS and other emerging methods that may help solve the challenges of preserving products that require thermal processing.
Consortium members currently include the Campbell Soup Co., Michael Foods, PepsiCo, Inc., Avure Technologies, Basic American Foods and the U.S. Army Natick Soldier Research, Development and Engineering Center.
Read the full story at Meat & Poultry.
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