MONTOSA IN GENAH 2017

Getting more natural, fresh and safe products to market is one of our premises. That is why we focus on constant innovation in our manufacturing processes and technologies.

 

Last February 24th and 25th,, Marta Santos, our Quality manager has participated in Genah Seminars (group of Hospitable Nutrition normalization) that took place in Antequera (Spain). Therein we talked about the benefits of using high-pressure technologies to preserve food.

Montosa have led the way in applying the High Pressure Processing technology (HPP).

The main difference with traditional pasteurization is that HPP technology doesn’t submit the products to a heat processing. The benefist are:

  • Keeps intact the organoleptic properties
  • Preserve freshness and nutritional quality
  • Increases shelf life of the fresh product.
  • Guaranties food safety by eliminating any pathogen

The implementation of this technology is making possible that fresh products have a longer useful life to get to large retailers and collectives (schools, hospitals…) in a fresh and safety way.