Tech on tap to help local food manufacturers

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.