Technology Directory
Browse the processing, preservation and packaging technologies we cover — filter by category or search to find the right one for your product.
High-Pressure Processing (HPP)
Uses intense pressure to inactivate pathogens while keeping products close to fresh.
Membrane Ultrafiltration
Concentrates and purifies proteins and other components at low temperature.
Microwave-Assisted Thermal Sterilization
Rapid, uniform heating for shelf-stable products with better quality retention.
Modified Atmosphere Packaging
Adjusts the gas mix around a product to extend shelf life and preserve quality.
Ohmic Heating
Passes electric current through food for fast, even volumetric heating.
Pulsed Electric Fields (PEF)
Short high-voltage pulses that inactivate microbes and improve extraction and yield.
Rapid Pathogen Testing
Fast molecular and immunoassay methods for detecting foodborne pathogens.
UV-C Light Treatment
Reduces microbial load in clear and pigmented liquids without heat.