Food preservation has come a long way over the years. From the invention of the ice box to the invention of preservatives, we are able to save food longer in order to use it at a later date.

While the use of unnatural preservatives has caused debate over the years regarding health and wellness, newer technologies and tools are continuously being revolutionized in order to create a safe way to preserve food.

One of the latest technologies being used today is high pressure pasteurization services. With this process, foods and beverages are preserving using high pressure instead of heat. The high pressure inhibits bacteria from growing on raw foods.

High Pressure Pasteurization

So what exactly are the benefits of high pressure pasteurization?

Improved Product Quality

With high pressure pasteurization, foods can sustain a longer shelf life without the use of unnatural chemicals and preservatives. Because of this, food and beverages see an improvement in quality. Raw foods are then able to keep more of their natural flavor, and they are also healthier for people to consume. Now, individual consumers can receive quality, fresh foods that last a long time without constantly having to consume unhealthy additives and preservatives.

Improved Shelf Life

High pressure pasteurization allows foods to have a longer shelf life than they traditionally had without the use of harmful additives. Now, individuals in California can have access to sweet Georgia peaches straight from Georgia without having to eat the peaches right away so that they don’t become rotten. Plus, these individuals can rest assured that the preservation method used for these peaches is safe for them to eat, making it attractive to organic individuals.

Reduced Risk of Defective Products

High pressure pasteurization uses high pressure in order to preserve foods, not heat. Because of this, raw foods can be transported to stores more easily and last much longer on the shelves. Stores don’t have to worry about throwing out rotten foods, and consumers don’t have to eat all the fresh food right away so that it doesn’t go bad. Now, all products that reach the shelves will be of high quality and will be able to last much longer, making it better for the store’s bottom line and the consumer.

Eliminates Risk of Recalls

The process used in high pressure pasteurization is simpler than traditional preservation methods, which minimizes the risk of recalls. Raw food is safely preserved in a healthy manner, and the food is still safe when it arrives at its destination. With traditional preservation methods, food can be recalled if there was an error in the preservation method, which is much more common in traditional versus high pressure methods. Now, consumers and stores no longer have to worry about so many recalls. This also eliminates the risk of food poisoning.

Reduced Labor Costs

Because foods are now able to have a longer shelf life, companies don’t have to spend as much money on labor. Employees will not have to work as often to transition out the old foods with the new foods, and they also won’t have to stock as often. Instead, the longer shelf life will allow stores to purchase more of a specific item and keep it in stock for longer periods of time without the risk of the food going bad. This is much more beneficial to the store, and it also ensures that consumers have access to the products they want when they want them.