Fresh cured meat, with longer shelf-life and no additives, meeting the highest food safety standards. These are the desires of any consumer. A dream? Not anymore. Thanks to the HPP (High Pressure Processing) technology that Terre Ducali decided to experiment with success. This method, largely used in the USA, has the advantage of providing food products that maintain unaltered its organoleptic characteristics, in terms of aroma, color, texture and flavor, and its nutritional proprieties. At the same time, the food treated with high pressure – and deli meat, due to its characteristics, is a perfect fit – represents the best in regards to food safety and gains a remarkably longer shelf-life.
Given the excellent results of the experiments done, which opened new business horizons to our deli meats, especially overseas, in parallel to the activity of Terre Ducali, we have decided to create a start-up that intends to help Italian companies worldwide in the food & beverage sector to take advantage of the potential of HPP technology. HPP Italia, this is the new enterprise, it is located in Traversetolo, Parma, in the heart of the Italian Food Valley, has been officially presented half June at the Museum of Science and Technology of Milan. There were a numerous amount of opinion leaders, food industry managers and journalists which took active part of the event. Are you curious to learn more? In this link you will find the press releases connected to the launch of the HPP Italia project.