West Australian fruit and vegetable growers could soon extend their reach into export markets, with the launch of the state’s first Cold Pressure Technology machine next month.
Cold Pressure Technology uses a method of cold pasteurisation and intense pressure to kill bacteria and preserve food, without disfiguring or bruising the fruit.
The machine itself is 17 metres long, weighs almost 30 tonnes and could be used to cut down on food waste, as well as preserving food and extending shelf life.
Exporter Jennie Franceschi is the marketing director of Advance Packing and Marketing Services and the Fresh Produce Alliance.
Ms Franceschi said fruit that had gone through Cold Pressure Technology should be clear to get into export markets that did not accept product from countries that had a fruit fly presence. Cold Pressure Technology will be one part of a whole new processing business.
Cold Pressure Technology “cold pasteurizes” the products and then greatly reduces microbiota of horticultural products while they are in their final packaging.
Ms Franceschi said she hoped that Cold Pressure Technology could be widely used by the community to help reduce food waste as it ellongates shelf-life without need of preservatives or pasteurization, allowing customers to enjoy long tasty natural products with all the vitamins and antioxidants from original ingredients.
She said the main value of Cold Pressure Technology was the ability to create value-adding products, which could be easily sterilised and preserved for export, including juices, purees and pre-prepared fruits and vegetables.
For more information contact Advance Packing.
Original articleavailable at ABC.