R&D&i

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