Millennial demand for transparency in food may be one driver of innovation in today’s thermal processing and packaging.
According to Food Engineering, canning processes of the past produced mushy, oversalted, and flavorless – albeit, safe – food. Today’s sensors, controls, and automation processes can safely process food at lower temperatures while preserving nutrient levels, flavor, texture, and consistency for a new generation of processed food and food consumers.
In the article, representatives from eight packaging and processing companies weigh in on market drivers, control cooking, non-retort pouch cooking, and further technological advances in today’s evolving food processing landscape.
