Validation of new preservation technologies
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Validation of new preservation technologies

In recent years a significant number of new food preservation technologies have emerged. These include high hydrostatic pressure, high voltage electric pulses and cold plasma as physical technologies, and the use of cover cultures, bioactive peptides and natural preservatives as chemical technologies. However, as there are no widespread recognised standards, new processes and the products manufactured with them must be proven, with objective data and a high level of confidence to ensure they are safe for human consumption.

In some cases, products made with some of these technologies may require approval such as “Novel foods” and in general they must be validated. To validate a process, documented evidence must be collected, providing a high level of security that a specific process will consistently produce a product that adheres to its pre-established specifications.

Thanks to this we can achieve:

  • Validated and documented processes (new technologies). Scientific evidence
  • New products
  • “More natural” “like freshly-made” products

CNTA Methodology:

1 Analysing and identifying the microbiological risks of the product
2 Assessing the potential for growth or the growth mechanism of a specific pathogen in a specific product
3 Microbiological reduction studies to demonstrate the lethal nature of a specific process (“Challenge test”)
4 Assessing the impact of the treatment on the physical-chemical and organoleptic qualities of the food.

At CNTA we approach the validation of new preservation technologies process in 4 steps. Depending on needs and objectives, they are addressed collectively or just those necessary.

 

Why choose CNTA?

CNTA has broad experience and knowledge in validating new preservation technologies. To carry this out we have:

Researchers

Researchers

Researchers and technicians specialised in: food science and technology, chemistry, biology, agronomic engineering and nutrition.

Laboratorios

Equipment

  • HPP machine (High Pressure Pasteurisation) with 5l chamber (up to 500 MPa. and 100C) Stansted Fluid Power Ltd.
  • Three 30 ml HPP machines (up to 800 MPa and 90C). Stansted Fluid Power Ltd.
  • Pilot plant scale high voltage electric pulsation machine (DIL 5 kw ELCRACK system).
  • Continued radiofrequency sterilisation/pasteurisation system (Cartigliano).
  • Packaging in modified atmospheres
  • Microbiology Laboratory
  • Industrial kitchen
  • Pilot Plant

Cepario

Research areas

  • Nutrition and health
  • Vegetable protein
  • New preservation strategies and technologies
  • Industrial microbiology
  • Sensorial Objectification


All of these aspects, along with our experience accumulated since 1981 in finding technical solutions to industry challenges, make CNTA the best ally for obtaining strains and the functional characterisation of micro-organisms.

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