Tech on tap to help local food manufacturers
The technology called HPP, housed in a shared facility in Jurong, can extend the shelf-life of food products
Singapore
LOCAL food manufacturers can now extend the shelf-life of their food products by using the advanced technology available at a shared facility, which saves them from having to spend huge sums to invest in equipment of their own.
The technology, called High-Pressure Processing (HPP), applies high pressure instead of heat or chemicals to food, so that it retains its nutritional qualities and taste - while also extending its shelf life by up to four times.
With HPP, these manufacturers can develop better-quality food products and have a better shot at …
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