High Pressure Treats Luncheon Meats
Ifantis Group
, Athens, Greece, uses high-pressure processing (HPP) to extend the shelf life of its FreshPress product line of luncheon meats, such as smoked pork loin, mortadella, smoked turkey filet, and dry salami. Avure Technologies, Kent, Wash., USA, supplied the HPP system. The packages are clearly distinguished by the new FreshPress label, which announces “ultimate food protection” from “the newest American technology.” The label also refers consumers to …


Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe