Mild preservation techniques for spoilt & consumer. (Processing).

Mild preservation techniques for spoilt consumer 
 
Willem Koert 
 
THE TASTE AND NUTRITIONAL VALUE OF FRESH PRODUCTS, A 'CLEAN' LABEL AND A 
LONG SHELF LIFE TO BOOT. TEN YEARS AGO THIS WAS IMPOSSIBLE. NOT ANYMORE. 
THE MILD PRESERVATION TECHNIQUES ARE ON THEIR WAY UP. FOOD TECHNOLOGISTS 
ARE CAUTIOUSLY ENTHUSIASTIC, MICROBIOLOGISTS ONLY CAUTIOUS. AND THE 
INDUSTRY CAN HARDLY WAIT TO USE THEM. 
 
Technique                Action 
 
High-pressure            In a reactor vessel high pressure 
technology (high         damages the membranes and 
hydrostatic pressure)    macromolecules of the m