By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste,texture, appearance, or nutritional value.
Innovation and R&D—critical to the complex agri-food industry—enhance economic competitiveness and foster new food technologies, food safety, and value-added, healthful foods.
By destroying pathogenic and spoilage organisms while keeping food chemistry basically intact, high-pressure technology enables pasteurization of foods with minimal effects on taste,texture, appearance, or nutritional value.
Innovation and R&D—critical to the complex agri-food industry—enhance economic competitiveness and foster new food technologies, food safety, and value-added, healthful foods.
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