The deterioration of food is a natural, yet mainly unfavourable process in the industrial production and distribution of food. With time, microbiological and sensory properties of almost every food change, until it is no more suitable for sale or consumption.

Find out in our White Paper, how to preserve food efficiently, hygienically and safely. In general, the preservation can be divided into three types of treatment: chemical, physical and biological. Depending on aspects like favoured product properties, raw material or production restrictions, one type of treatment can be more suitable than the others.