Several methods are used to conserve foods against microbiological and enzymatic changes and to prolong products’ shelf life. The main aim of the food conservation is, together with prevention of spoilage, preserving their nutritional values, color, aroma and physical structure during storage. With consumer conscious, manufacturers aim to produce more quality food products and researches try to find new technological methods for his aim.

High-pressure processing (HPP) technology is one of these technology by Australian researchers to extend shelf life of chilled perishable products. The aim is killing yeast, mould and bacteria without using chemical preservatives and without changing products’ freshness, flavour, colour, texture or nutritional value.

FSA tested the HPP technology with Donny Boy Fresh Food which is the company that is claimed to be the first company in the world to supply HPP fruit to the dairy industry.

• Food Conservation Method: UltraHigh Hydrostatic Pressure (UHP)
• Food Conservation Methods
• Delvocid L: Liquid Preservative For Sausage and Cheese Preservation
• Food Conservation Method: Irradiation
• For Fresher Bread:Cinnamon oil-polypropylene
• Mushroom Extract Preserves Tuna Meat