Processing Technologies

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The cook-chill process also decreases labor, product handling and chances of cross-contamination of foods.

Introduction of new processing technologies also requires analytical procedures for the determination of which biomolecules are affecting food quality.  

High pressure-processed product has environmental benefits compared to conventional, heat-treated product in terms of the decreased energy required for processing.

Refrigerated, perishable products offer a unique level of complexity since there is no singular technology to assure product safety for the broad spectrum of products that exist.

Fresherized Foods’ is committed to advancing high-pressure processing technology and its applications by actively collaborating with stakeholders and experts in the field.

Using CO in a modified atmosphere, the need for oxygen to achieve fresh-looking meat is eliminated.

Nanoparticles are being studied for use in improving packaging to prolong shelf life and increase barrier properties to reduce contamination.

Process control strategies have come a long way but need to be adopted by all members of the supply chain to be truly effective.

For food safety professionals to retain a value-perceived position in the industry, it is critical for them to truly understand the business.