Cold pasteurization

This solution was shared by PRE-LAUNCH RESEARCH TEAM , 14 May 2021

Print date: 05 October 2022 12:34

Description of the innovative solution

Enzymes Packaging Preservation 3D printing Desert agriculture Food design Perishable food Cold chain

Processing of perishable foods to reduce food waste and maintain food quality is a major challenge. Through an effective process of eliminating bacteria, cold pasteurization is an innovation that proposes to both extend shelf life and ensure nutritional quality of perishable food. Cold pasteurization technologies like high pressure processing (HPP), pulsed electrical fields (PEF), plasma membraine processing, mild heat treatments (UV light) and irradiation could be used for preservation of food products. These technologies aim for a lower heat load, in comparison with standard sterilisation processes, and inactivate micro-organisms without compromising the product quality. Cold pasteurization techniques would allow higher quality food to be preserved longer than conventional methods, reaching people in far-reaching remote areas with limited cold infrastructure.

Supply chain segment

Processing and packaging

Maturity level

Mainstream

Criteria

Food quality Food safety

SDG target

SDG 2: Zero Hunger SDG 10: Reduced Inequality

Context

Urban Peri-urban Rural

Examples and additional resources

Real-world examples

See this solution in action in different contexts and settings around the world

Additional resources

Learn more about this solution through studies, articles, business cases, and other information

High-pressure processing gaining popularity in beverages
News article, popular press or blog post
High-pressure processing is being used to preserve cold-pressed juice for up to 30 days and it remains to be a more popular alternative to the traditional thermal-based pasteurization method
Shared by PRE-LAUNCH RESEARCH TEAM

Contacts

Connect to others working on and with this solution around the world

No contacts yet.