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All Natural Freshness unveils HPP traceability platform for fresh products

FBR Staff Writer Published 03 January 2013

US-based All Natural Freshness has unveiled fully traceable High Pressure Processing (HPP) Intelligence Manager traceability platform that complies with the Safe Quality Food Institute standards.

The company noted that its traceability platform integrates its open database architecture with ERP and MRP systems to aid key communication all through the HPP process so that each product can be traced and documented with regard to raw ingredients, food contact packaging and materials.

All Natural Freshness president Gerald Ludwick said that the first implementation of the traceability platform will be installed in the first quarter of this year on the Chic FresherTech's Duo 200L.

HPP is a cold water ultra-high pressure based technology that can extend the shelf-life of fresh products. In High Pressure Pasteurization, the food products are first immersed in water and then subjected to water pressure in order to reduce the spoilage microbes and achieve a shelf life extension of between 2x and 3x of the actual shelf life of the product.

All Natural Freshness Business Development vice president Jon Jurhs said, "HPP presents an outstanding new layer of food safety for food manufacturers globally and can be implemented into all existing food manufacturing operations."

Chic FresherTech designs, develops and manufactures High Pressure Processing (HPP) technology for commercial, industrial and research applications.