High-pressure processing systems are becoming more and more on-trend. Find out what solutions are available, and how food processors can extend their products’ shelf life without a freezing method.
Typically, when a food manufacturer wants to extend the shelf life of a particular product, they’ll add a freezing component. Once frozen, the product is good to go for some time. But, what if freezing isn’t an option? Such is the case for refrigerated foods.
Today’s high-pressure processing (HPP) systems add the extended shelf life component for refrigerated foods without having to incorporate a freezing method.