Tray in tray packaging may lengthen shelf life
An interesting form of packaging claims to increase the shelf life of food through high pressure.
Tray-in-tray packaging, was developed especially for use in the high pressure processing of food, with which noticeably longer shelf lives can be achieved in a way that preserves vitamins. As part of this, the food – and the packaging along with it – is exposed to a very high pressure of up to 10,000 bar – for a short period of a few minutes and at low temperatures. In this way, the food is affected much less than during the sterilisation process that is still generally applied today for the purpose of preservation. Even the appearance of the packaging is not influenced by the high pressure treatment. It convinced the packaging award jury that “as a result, the range of products for which high pressure processing can be used is extended.”
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