HEAT TREATMENT

What are heat treatments used for in food manufacturing?

Heat treatments in food (cooking, pasteurisation, sterilisation, etc.) are used to combat a high percentage of contaminating and pathogenic bacteria very effectively. They generally escape the negative connotation of processing, but they do protect in exchange for modifying the product.

What are the disadvantages of using heat treatments on food?

Heat treatments are processes that have many disadvantages. On the one hand, heat treatments are not efficient in eliminating sporogens (micro-organisms that are very problematic due to their capacity to generate toxins). They are also processes that cause losses of organoleptic and nutritional properties in the final product. In addition, they require a high investment in machinery and its regular operation.

Are there alternative options to the use of heat treatments in food to preserve food?

If you are interested in reducing or eliminating the need for heat treatments on your products and obtaining a more homemade flavour range, at Amerex we have preservation solutions that allow you to reduce the use of these treatments while maintaining the organoleptic properties of the product.

 See an example below or contact us for more information.