High Pressure Processing Draws High Interest

High hydrostatic pressure processing (HPP) of foods has gone from a relative curiosity to a fairly widespread process in just a few years, according to Carole Tonello of NC Hyperbaric, Spain, who spoke at the IFT Nonthermal Processing Division Workshop held in October 2010, in Montreal. She said there were 156 HPP installations in the world, up from 11 in 1999. The applications include vegetables, especially avocados, ready-to-eat meats, and seafood, especially shucking oysters and extracting me…