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High pressure processing workshop for food manufacturers

The CSIRO will conduct a high pressure processing workshop (HPP) at its Werribee food innovation centre in November.

Manufacturers considering using the breakthrough technology to develop new food products will be able to access a free high pressure processing trial on their product by attending the workshop.

HPP is used routinely in approximately 200 industrial units worldwide mainly for cold pasteurisation of smallgoods, meals, beverages and a variety of produce. HPP can not only extend shelf-life, but can also reduce reliance on preservatives and inactivate foodborne pathogens while maintaining colour, flavour and fresh-like characteristics.

CSIRO’s food innovation centre is a world leader in the development and implementation of HPP technology across a range of product categories such as meat, poultry, seafood, fruit and vegetable products, meal solutions, dips and sauces. This workshop provides the ideal opportunity for companies to learn how HPP could add value to their business and enhance the quality, shelf-life, and safety of their products.

Companies with products potentially suitable to HPP processing could have the opportunity to undertake a confidential concept trial on CSIRO’s HPP plant with CSIRO expertise, facilities and services for a day including product development kitchen and food processing centre access. The number of places is limited to five.

Attendees will also see a demonstration of CSIRO’s HPP plant, the only one of its kind in Australia.

Date: 24 November, 2016

Location: CSIRO’s food innovation centre, Werribee Vic.

Details of the workshop can be viewed here.

Image: Avure Technologies, Inc.

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