Pasteurization

Helped develop fermentation risk assessments for yogurt and cream cheese, reducing mold on cheese and rapid pathogen testing for a number of dairy products.

Plant extracts, fermentation metabolites, enzymes and combinations of natural ingredients offer many natural ways to extend shelf life.

Using a contract or ‘toll’ processor is often the only viable path into high pressure processing.

High-Pressure Processing allows manufacturers of organic food and beverage products to keep the products safe and healthy.

Council tackles challenge of educating consumers about the nonthermal pasteurization technology.