Development and assessment of new preservation strategies


Development and assessment of new preservation strategies

Depending on the complexity of the process and products, proposing a combined preservation strategy can be more effective, using an integral vision of the process and ingredients to bring various conventional or newer technologies into play at different stages of the process.

These strategies can be applied to the elaboration process of a new product, as well as to adapting or improving an already existing process, with the aim of mainly improving its sensorial characteristics.

Designing the strategy requires a stage prior to developing knowledge about the raw materials, the processing stages and the final product: its associated risks and the final product’s impact on safety.

Thanks to this we can achieve:

  • New validated and documented combined strategy. Scientific evidence
  • New products
  • “More natural” “like freshly-made” products

CNTA Methodology:

1 Developing knowledge about raw materials and the different stages of the process to be developed, from the perspective of its associated risks and the impact on safety of the final product.
2 Analysing and identifying the microbiological risks of the product
3 Assessing the potential for growth or the growth mechanism of a specific pathogen in a specific product
4 Microbiological reduction studies to demonstrate the lethal nature of a specific process (“Challenge test”)
5 Assessing the impact of the treatment on the physical-chemical and organoleptic qualities of the food
6 Final validation of the integrated process

Furthermore, in this case each of the stages and technologies put into play must be assessed individually when it is necessary to assess its impact. At CNTA we approach the development and validation of new preservation strategies in 6 steps.

Depending on needs and objectives, they are addressed collectively or just those necessary.


¿Por qué con CNTA?

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



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



  • 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


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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