Ultra-processed foods (UPFs) dominate modern diets due to their convenience and cost, but they pose significant health risks despite appearing nutritious. Their industrial processing strips natural complexity, leading to obesity and other health issues. The future lies in rethinking food innovation, prioritizing minimally processed, nutrient-rich options that preserve food integrity and health.
Fruity Line, a market leader since 2015, specializes in high-quality juices and smoothies utilizing innovative HPP technology. The company prioritizes sustainability, expanding facilities and product range to meet consumer demands.
Pascal Processing, established in 2011, revolutionizes food preservation in Europe through High Pressure Processing (HPP), enhancing safety, quality, and sustainability by extending shelf life and reducing food waste without additives.
In food technology, pasteurization and sterilization ensure safety and shelf life, differing in intensity. Traditional heat methods are evolving towards novel thermal and non-thermal technologies, enhancing food preservation while maintaining quality and safety.
High-Pressure Processing (HPP) and Pressure-Assisted Thermal Sterilization (PATS) are innovative technologies enhancing food safety and preservations, with HPP widely used and PATS promising for both food and pharmaceuticals.
The beverage landscape has evolved with new options, notably cold brews made from steeped coffee or tea in cold water, offering a sweeter, lighter, and refreshing alternative to traditional iced drinks.
When explaining the PurePulse method the term PEF 2.0 is often used. This is the improved version of PEF. But what is that difference exactly? Let us…
Recent outbreaks of E coli and Salmonella have spurred advancements in pasteurization methods for fruit and vegetable juices. New non-thermal techniques like HPP and PurePulse aim to enhance safety without compromising taste and nutrition.
