A small overview of the pressure assisted thermal sterilization (PATS). The correct use of pressure and an elevated temperature makes it possible to inactivate spores, hence to sterilize food products. More information can be found on:
* High pressure processing is not perceived as scary. Respondents associate high pressure processing mostly with a pressure cooker or with high pressure cleaning. Belangrijkste conclusie is dat HPP geen enge associaties oproept. Dit is een eerste vereiste om verder aan positionering te kunnen werken. *The best appreciated benefit was that no preservatives are necessary. Dit kwam spontaan naar voren bij elke positionering. *HPP products have most advantages when compared to conventionally preserved products that can be stored at room temperature: * no additives necessary * preservation of vitamins * better colour, texture and taste