[ October 12–15, 2021    McCormick Place    Chicago, IL USA ]

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All posts by: Travis Page

What types of fruit & vegetable products are the best candidates for preservation by HPP? Although high pressure processing achieved much of its early success with applications to halved avocadoes, whole fruits and vegetables are in general not good candidates for HPP. A number of studies have found that detrimental changes occur in cell integrity, […]

Salmonella inactivation during extrusion processing Extruded products, such as snacks, cereals, textured vegetable protein and pet foods, remain a highly recalled category of low moisture foods.  In the production of extruded products, an initial dry product formulation is fed into the hopper, where it is combined with added moisture, mixed, cooked, and formed.  The residence […]