Cold atmospheric plasma – A new tool for food manufacturers
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Posted: 19 June 2013 | Danny Bayliss, New Technology Specialist, Department of Food Manufacturing Technologies, Campden BRI | No comments yet
Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants their food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet these demands, food manufacturers are looking for new methods and technologies. This article details some of the challenges facing food manufacturers and how cold plasma technology could be used in the future to address some of these issues.
Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants their food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet these demands, food manufacturers are looking for new methods and technologies. This article details some of the challenges facing food manufacturers and how cold plasma technology could be used in the future to address some of these issues.
Consumers expect that the food they consume is safe to eat. In addition, the consumer also wants their food to have high nutritional value with minimal preparation times, as evidenced by the growth in products such as convenience ready-to-eat (RTE) foods and minimally processed fresh produce. In order to meet these demands, food manufacturers are looking for new methods and technologies. This article details some of the challenges facing food manufacturers and how cold plasma technology could be used in the future to address some of these issues.
