Taiwan-based Kee Fresh and Safe Foodtech has unveiled a food processing factory that consists of high pressure processing (HPP) machinery in Pingtung county of southern Taiwan.
The company has invested about NT$495m ($17m) for the construction of the food processing plant and the company is aiming to preserve the flavor, texture and nutritional value of the food produced, reported Focustaiwan.tw.
The HPP sterilization process will enable the meat products to stay fresh for about 90-100 days unlike the other processing methods that keep the food fresh only for 45 days, said the company.
HPP uses high pressure (>100MP) and low temperatures (<50?) to destroy food-borne pathogens such as Listeria, E. Coli and Salmonella, which would cause a negligible effect on the quality of food.
Kee Fresh and Safe Foodtech chairman Liao Ji-hsin was quoted by Focustaiwan.tw as saying that the company will use the non-thermal pasteurization process for packaged foods in order to produce food containing no chemical additives or preservatives.
