May 24, 2012

“Pascalization” Provides a New Alternative for Food Preservation

Varnum LLP
Matthew B. Eugster
Varnum LLP
Sunday, January 22, 2012
Biotech & Cleantech / Health Law & Managed Care / Products Liability
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Pascalatization, also known as high-pressure processing (HPP), is a procedure for subjecting food to extreme water pressure (typically 40,000 to 80,000 PS) inside pressure chambers.  The extreme pressures used in the Pascalization process kills dangerous bacteria, molds and viruses without crushing or destroying the food.  Because no heat or chemical use is required, food can be preserved without cooking or altering the texture or flavor of foods.  With increasing “pressure” (pun intended) on the food industry to comply with increasing food safety standards and reduce chemical use, pascalization may provide a viable alternative for preserving foods.  The food processing industry has begun to take notice, and use of this technology is expected to increase.

© 2012 Varnum LLP

About the Author

Matthew B. Eugster
Partner

Matt’s vast experience includes general environmental law, environmental compliance counseling, transactional due diligence, administrative law, civil and administrative enforcement defense, environmental insurance, Brownfield redevelopment and financing, agricultural law, and energy/alternative energy law. He routinely reviews environmental site assessments, directs remediation projects and has done extensive work with clients involved in the Michigan Baseline Environmental Assessment (BEA) program. Matt is also...

mbeugster@varnumlaw.com
616/336-6821
www.varnumlaw.com/people/matthew-b-eugster/

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