A large number of European companies are already accustomed to using Steriflow equipment to develop heat treatment processes for alternative products that can be a worthy substitute for traditional meat products (including steaks, sausages, minced meat, etc.). These products were tested in the French manufacturer's laboratories to find the best compromise between organoleptic properties and shelf life.
What is plant-based food?
Plant-based eating puts vegetables and other plant-based foods at the centre of the dinner table. In this case, the "usual" composition of the diet is modified, replacing meat with plant-based products. This dietary regime serves to improve the eating habits of the population.
What is the problem with preserving different types of food?
As with any new product, it is very important and necessary to analyse and understand the microbiological risks associated with raw materials, as well as to assess them objectively.
How did Steriflow's laboratory tests help you find a solution?
Several tests were carried out directly during the sterilisation process with different thermal parameters. Each test was subject to very strict monitoring. The customers' organoleptic and microbiological analyses were used to select the cycle that was most suitable for the purpose.
In general, what was the purpose of the laboratory tests?
Laboratory tests allow:
- testing a certain type of heat treatment (pasteurisation/sterilisation) of the product, and analysing the effect of temperature on the product (on its organoleptic and visual characteristics) and on the packaging, or rather its strength;
- development of both types of heat treatment (cycle) at the bacteriological level (destruction of microorganisms by sterilisation and pasteurisation) and at the sensory/organoleptic level;
- development of an opposing pressure system that ensures the integration of the packaging and its resistance to deformation during the heat treatment process.
