Controlled Atmosphere Preservation

The 21st century in food is marked by a significant surge in the direction of closer to fresh, nearer to source, a greater desire for natural, and a paucity of processing. Interestingly, Americans have shifted from on-the-farm food sourcing and factory technologies for safety and quality to a new era in which minimal processing has emerged as a preference for a sizeable segment of the population. This series of trends has spawned contradictory surges toward processes such as ultra-high pressure …