Recommendations are made for major research areas in HPP for commercialization of this technology. Introduction Non-thermal food processing techniques are regarded with special interest by the food industry presently. HITE et al. There have been 10 to 15 types of pressurized foods on the Japanese market, but several have disappeared, and those that remain are so specific that they would have little interest to European or American markets. Nevertheless, interest in HPP derives from its ability to deliver foods with fresh-like tastes without added preservatives.
Volumes produced are still very small.
Pressurized fruit preparation from yoghurt should be coming soon on the market. The aim of this paper is to provide a current review of different aspects and potential applications of HPP, and to critically examine HPP-related studies. Due to the great length of this paper, we have reproduced only the summary and introduction. Applied Research Scientist Guelph Food Technology Centre Tel. This page was designed by Cliona Reeves .