High pressure next wave in food preservation

From: Sunday Gazette-Mail | Date: March 27, 2005| Author: | Copyright information

WASHINGTON - Some food-industry Ph.D.s sound as if they've been smoking something other than salmon.

They talk of orange juice that, after 12 weeks of refrigeration, tastes as good as fresh, of TV dinners that "deliver a gourmet restaurant experience," of bananas that don't turn black and of scrambled eggs for soldiers' rations that taste as if they were just cooked.

The secret, they believe, is a costly new high-pressure preservation technology. Only a few U.S. food processors use it today, but Martin Cole, the director of the National Center for Food Safety and Technology at the Illinois ...

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