Fresher Under Pressure, a fledgling subsidiary of high-pressure water jet provider Flow International, is developing a way to squeeze bacteria out of foodstuffs using high pressure water starting at about 37,000 pounds/inch².
Go deeper with GlobalData
Discover B2B Marketing That Performs
Combine business intelligence and editorial excellence to reach engaged professionals across 36 leading media platforms.
While the technique counters the need to cook the food, it is also believed to do the least damage to food.
Researcher V.M. Bala, from the National Center for Food Safety and Technology, told the Associated Press that the process was effective “in killing bacteria such as E. coli, Listeria.” He added that the pressurised foods “are much closer to natural looking, fresh-looking”.
The technique is based on the principle that delicate marine life is not crushed on the ocean floor, and involves applying uniform pressure to foodstuffs.
Products must contain moisture for the process to work and air is kept to a minimum.
US Tariffs are shifting - will you react or anticipate?
Don’t let policy changes catch you off guard. Stay proactive with real-time data and expert analysis.
By GlobalData
