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High Pressure Food Preservation – Is This the Next Food Rage?

Touch the Soil News # 131 “Treating foods with high pressure rather than high heat or chemicals is a natural choice for better maintaining flavor and nutrients,” says biologist Carole Tonello. A high pressure processing machine (photo – courtesy of Hiperbaric) Tonello works for Hiperbaric, a designer, manufacturer and marketer of high pressure processing machines. High pressure processing evenly subjects fresh foods to high pressures in the range of 70,000 pounds per square inch and higher. The effect of this high pressure is to kill microorganisms while maintaining the biochemical properties of food. Tonello explains that with high pressure, there is very little effect on a food’s flavor, nutrients and…

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