AFBI has developed a unique High Pressure Processing Food Product Development Service for the food industry to assist in determining the optimum processing parameters (e.g. pressure, time, temperature, packaging) for your products.
In addition, we can deliver the associated analytical services which are required before a product can be launched on the market. These include shelf-life assessment, challenge testing and sensory evaluation studies.
Advice on experimental design and interpretation of results are provided as a routine part of these services.
Specialist analytical facilities include:
- containment level 2, and 3 microbiology laboratories for working with a wide range of pathogens, including Listeria monocytogenes, Escherichia coli O157 and Clostridium botulinum (including toxin testing).
- analyses carried out using ISO methods and all our work is either UKAS or ISO9001:2008 accredited.
- a sensory evaluation suite is available that operates to international protocols such as British Standard BS5929 Part 1. We can advise on the design of questionnaires, the use of the most appropriate assessment techniques and we can also provide trained and untrained panel members, if required.
In all cases, analytical work packages can be tailored to suit customers needs.
The costs of the Food Product Development Service will vary, depending on the amount and type of work required, and will be agreed in advance of any work commencing.
If you would like to speak to someone regarding the Food Product
Development Service, please contact Dr Margaret Patterson on
AFBI also offers a high pressure processing toll facility to assist businesses who have already investigated and optimised processing conditions and wish to sell pressure-treated foods without having to make the capital investment to purchase their own facility.
