This website uses cookies primarily for visitor analytics. Certain pages will ask you to fill in contact details to receive additional information. On these pages you have the option of having the site log your details for future visits. Indicating you want the site to remember your details will place a cookie on your device. To view our full cookie policy, please click here. You can also view it at any time by going to our Contact Us page.;2714294;369307;211;0/?ft_width=1&ft_height=1&url=16151650

Food Innovation Center in Auckland installs HPP technology

28 June 2011

The Food Innovation Center in Auckland is installing the first High Pressure Pasteurisation equipment from MULTIVAC with patented process technology

Representatives of the New Zealand delegation at interpack 2011 in Düsseldorf were highly impressed with the innovative process, in which MAP packs for the first time ever can also be treated.

The aim of the Food Innovation Center in Auckland is to support small and medium-sized food and drinks companies in the development of market-ready products. To this end the Innovation Center is currently equipping seven production halls, in which all types of processing technologies for all sectors of the food industry can be tested.

The autoclave from MULTIVAC for the high pressure processing of packaged foods has a volume of 55 l and will be the key part of Hall 4 - High Pressure Pasteurisation (HPP).

Since HPP technology and the concept of the packaging go hand in hand, MULTIVAC is also supplying the Food Innovation Center in Auckland with a range of complementary packaging machines. "In this way", says Dr Tobias Richter, who is responsible at MULTIVAC for the HPP sector, "packs which are to be processed with HPP can be optimised for this treatment process".

Bringing ideas to market readiness
The FIC (Food Innovation Center) is promoted by the New Zealand Ministry for Economic Development. Its official opening will take place in September 2011. The FIC portrays its objectives as follows: "Many small and medium-sized businesses in New Zealand have good ideas and vision; however they lack the financial resources to be able to operate their own pilot plants or to commit their own personnel to development work. For this reason New Zealand has long had a deficit in its development process for new products".

This gap between product research & development and the actual marketing of products at the local, national and international level will now be closed.

Contact Details and Archive...

Print this page | E-mail this page


Article image Tetra Pak increases speed-to-market for prepared food manufacturers

New automated pasteuriser offers flexible processing capability by switching between hot- and ambient-filled products.Full Story...

Article image HPP – Who’ll be first in the UK?

High pressure technology is being used in a range of applications. What does it entail? Rob Habgood, who is primarily responsible for the pasteurisation equipment available from Interfood Technology, explains Full Story...

Bite-sized guide to dairy

Boiling up a steam


Article image Anheuser-Busch InBev’s distribution strategy model

Over the past 10 years Anheuser-Busch InBev (A-B InBev) has grown its global distribution network using a strategy which goes against the grain for traditional brewery specifications. In place of cost and time intensive permanent structures, it has adopted a design-driven approach in partnership with Herchenbach, a manufacturer of temporary buildings and semi-permanent warehouses. Full Story...

Article image Getting the best out of PLCs

PLCs are something of an industry giant, so why is there still apprehension when engineering issues arise? Food Processing investigates.Full Story...

What role does refrigeration play in the supply chain?

Gently does it

Time to take steps to reduce plastic waste