December 8, 2021

Volume XI, Number 342

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December 07, 2021

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December 06, 2021

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“Pascalization” Provides a New Alternative for Food Preservation

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.

© 2021 Varnum LLPNational Law Review, Volume II, Number 22
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About this Author

Matthew Eugster, Environmental lawyer, Varnum
Partner

MMatt'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 routinely involved in the negotiation of...

616/336-6821
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