Bakers Journal

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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.

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

For more information, contact joelle@natapr.com.