Sustainability Market trends Markets & policy High Pressure Pasteurisation: Reducing Pathogens Extending Shelf Life New non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physio-chemical and sensorial properties, writes Chris Harris. 30 June 2013 2 minute read By: Chris Harris Our Partners Lallemand Lanxess BioZyme Hy-Line International Royal Pas Reform Chris Harris More from this author More Articles View all 2024 IPSF: Feed bin fill levels impact broiler performance Meat poultry Flock management Feed and nutrition 27 March 2024 2 minute read Food safety: the dirty truth about shopping carts Health & disease Treatments and prevention Biosecurity 26 March 2024 3 minute read Women in Poultry: Debbie Fisher Genetics and breeding 25 March 2024 7 minute read Learn more about Debbie Fisher Technical Service Manager for Aviagen in Australia and New Zealand Our Partners Lallemand Lanxess BioZyme Hy-Line International Royal Pas Reform