Emerging technology for better baby food?

A relatively new processing technique called high pressure thermal sterilisation (HPTS) has come to the fore as a possible alternative for sterilising foods.

According to researchers at the Technische University Berlin, this emerging technology may be used in processing baby food puree; when compared to conventional processing methods, HPTS would yield a significantly lower level of furan, which occurs when heat treatment such as canning and jarring, are performed.

Their study, which is supported by the European Commission through the project, PROMETHEUS – PROcess contaminants: Mitigation and Elimination Techniques for High food quality and their Evaluation Using Sensors & Simulation – appears in the latest issue of Journal of Food Science published by the Institute of Food Technologists (IFT).

Whilst merits include improving the quality of food and reducing contaminants, including the carcinogen furan, HPTS is far from being embraced by the industry since further investigation is required.

Current processing techniques used in the production of baby food puree are well within the prescription of the U.S. Federal Drug Administration (FDA). The levels of the carcinogen, furan, that occur as a result of heat treatment are below harmful levels.  (Photo © Michael Gray I Dreamstime.com)

Click here to read the abstract.