Bakers Journal

Natur+L XTD to unveil HPP outsourcing

May 4, 2011
By Bakers Journal

May 4, 2011, Saint-Hyacinthe, QC – Natur+L XTD will unveil the first outsourcing service for high pressure processing (HPP) technology on May 5.

The HPP technology features a cold pasteurization process, designed to offer a more natural way to preserve food while reducing the need for sodium and chemical preservatives. Natur+L XTD reports that the HPP process optimizes food safety by: neutralizing pathogenic bacteria; preserving food quality, texture and taste; and extending shelf life by as much as three times that of conventional processing.

The technology will be revealed during a special event at the Centre Juliette-Lassonde, 1705 Rue Saint-Antoine in Saint-Hyacinthe, Que.

The unveiling kicks off at 12:15 with a lunch featuring food processed with HPP technology. This will be followed by a meeting with Natur+L XTD CEO Stephane Carrier, as well as Dr. Errol V. Raghubeer and Dr. Paul Paquin, two experts on the HPP technology and its health advantages.


In the afternoon, shuttles will transport attendees to the Natur+L XD facility for a demonstration of the HPP technology.

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