No preservatives or heat for new food processing method

01 Jun 2017

The Straits Times, 1 Jun 2017 - Article highlighted the High Pressure Processing (HPP) technology, which uses ultra-high pressure to kill food-borne pathogens in packaged refrigerated products. Food and beverage firms will be able to access the benefits under a collaboration involving SP, Workforce Singapore, Spring Singapore and The Soup Spoon. Four local local firms - TCGC, Golden Bridge, The Seafood Company and Joe & Dough – have tapped on the collaboration to manufacture ready-to-eat food products. SP and TSS will also offer the four firms access to the HPP facility. Through masterclasses offered by SP and TSS, food manufacturing small and medium-sized enterprises will also acquire the technical know-how on developing healthier, quality food. Similar story was reported in Lianhe Zaobao.

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