Natur+L XTD, first Canadian company subcontracting High Pressure
Preservation (HPP) to preserve foods naturally while reducing sodium
and chemical additives.
MONTREAL, May 5 /CNW Telbec/ - Natur+L XTD proposes to Canadian companies the HPP process, using very high hydrostatic pressure. This proven technology neutralizes the most common pathogens,
including Listeria, Salmonella and E. coli, reduces the need for
chemical additives, sodium and other preservatives, and preserves the
quality and taste of food, while extending its shelf life.
A process recognized by Health Canada, FDA and USDA
This new process is used in the post-processing and post-packaging stage. It involves the uniform application of extremely high and specific
hydraulic force of up to 87,000 psi. The food is immersed in the
pressurized water, and the pressure disables the pathogens' reproductive capacity.
Process now available
This technology allows companies to offer safer foods with longer
freshness, whose outstanding specificity is marked by fewer
preservatives and chemicals that affect flavour and appearance. Natur+L XTD is the first Canadian company to offer an outsourced cold
pasteurization service using HPP, providing food processing companies access to this technology without
investing millions. "Obviously, we are not replacing the sound safety
practices of producers and processors, but we reduce the risk of
contamination, loss and spoilage," says Stéphane Carrier, CEO of
Consumers also benefit from services provided by Natur+L XTD. "The
majority of products treated with HPP are identified with a 2D barcode,
added to the producer's label," explains Mr Carrier. "Grocery store
shoppers can access information about Natur+L XTD's HPP-treated foods,
via their cell phones. By reading the Natur+L XTD bar code, the
customer is informed of the benefits of HPP. We hope that this will
bolster consumer confidence in their food purchases".
About Natur+L XTD
Natur+L XTD, based in Saint-Hyacinthe, birthplace of the Quebec food
industry, acquired the Quebec rights to subcontract the HPP process
patented by Avure Technologies Inc. Their facilities are able to
process 13,600 kg of food per 23-hours. These foods, delivered to their
premises by client companies, are already packaged and shelf-ready and
treated without removing their packaging. For more information, see:
About Avure Technologies, Inc.
The HPP systems, employed by large processors such as Maple Lodge Farms,
and commonly used in Western Europe, Japan and the United States. Avure
Technologies offers comprehensive solutions for keeping food free of
pathogens and extending shelf life. Its head office is in Kent,
Washington, and it has facilities worldwide, including Sweden and Ohio.
For more information, see: www.avure.com.
SOURCE Natur+L XTD
For further information:
For information and images, or to arrange an interview or a visit to the installations, please contact:
NATA PR Joëlle Langevin 514 524-1471 firstname.lastname@example.org
NATA PR Natalie Bibeau 514 803-1471 email@example.com