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Four times shelf life extension with HPP, says Multivac

By Oliver Nieburg, 06-Apr-2012

Related topics: Filling & Packaging Equipment & Systems, Processing & Packaging

The latest developments in High Pressure Processing (HPP) can enhance shelf life in food and drink products up to 400% and boost safety standards, according to a HPP specialist at packaging firm Multivac.

In this video, Dr Tobias Richter, business unit director for HPP at Multivac, speaks about the potential of the post-processing method when combined with modified atmosphere packaging  shortly after his presentation at FoodProductionDaily.com’s Meat Technology Conference: What the Future Holds at Anuga FoodTec 2012.

HPP is a non-thermal post-processing method whereby high pressures are applied to packaged products such as meat, fish, dairy and beverages.

Here Dr Richter discusses the labelling of HPP products and integration of the process into automated lines.