Food preservation in the depths of the Mariana Trench?

“We are developing the preservation of egg juices and special egg protein-based dairy substitutes together with the Hungarian University of Agriculture and Life Sciences (MATE). The use of HHP technology came up in connection with the topic. In fact, a doctorate degree has already been awarded in the topic. can be found on the shelves, in addition to foods preserved with the process, such as certain meat products and fruit juices, many new, innovative products can also benefit from this gentle preservation technology in terms of sensory properties and valuable components”

– said Dr. Csaba Németh, who works on the development of innovative food products and is an award-winning university professor at MATE.

In connection with the HHP treatment, the effects of structural changes were quickly recognized. Think about it, scrambled eggs can be made from eggs without the effect of heat. Just from the pressure. However, in general, the goal is to avoid this, so that the properties of the fresh product are preserved, but we can get more durable food.