The People Behind Longfresh
Longfresh is owned and managed by career long foodservice professionals who understand the current Australian market intimately, and are leaders in trends, food innovation and market development nationally and internationally.
The primary aim of treating foods and liquids with High Pressure Processing (HPP) is to reduce or eliminate the relevant foodborne microorganisms, thereby extending the shelf-life and enhancing the food safety.
With HPP, food producers can meet the rising consumer demand for foods that are safe and nutritious, free from additives, good tasting and have a long shelf life. Fresh and processed food or ready-to-eat meals with a superior quality can be stored and consumed over an extended period of time.
In addition, HPP allows manufacturers to eliminate additives and preservatives, such as salt and other preservatives, also extending shelf life and helping to preserve the true taste of the product. All of this serves to protect the value of the brand, even as it allows manufacturers to reduce production changeovers, reduce labour costs and achieve longer runs.