Heat treatment in food (cooking, pasteurisation, sterilisation, etc.) is used to fight very effectively against a high percentage of contaminating and pathogenic bacteria. They generally manage to escape the negative connotation of processed food, they do protect but with the handicap of modifying the product.

In fact, these processes have many disadvantages. First of all, heat treatments are not efficient in eliminating sporogens (microorganisms that are highly problematic because of their ability 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 you interested in reducing or eliminating the need for heat treatments in your products? Do you want a more homemade flavour range? See an example below or contact us for more information.

Heat treatment case study