Among innovative food processing technologies, High Hydrostatic Pressure in combination with Temperature (HPT) has been proven at research level to obtain safer, high quality food products with an extended shelf life, both for chilled and shelf stable products.
Although it is accepted that HPT can help to retain the fresh-like characteristics of foods better than conventional and other novel treatments, it has not yet been scaled-up and fully implemented into the food industry.
Nine European partners will work together for the coming 30 months (until August 2017) on these challenges, to implement HPT in the food industry on an industrial scale.