Science - March 17, 2005

High pressure gets rid of need to heat soya

A&F has developed a high-pressure apparatus that deactivates a number of noxious proteins in soya milk within a few minutes.

When manufacturers heat soya products in the traditional way it takes half an hour for this to happen. The new technology is capable of pasteurising and sterilising food ingredients without loss of taste or nutritional factors. The researchers have published their findings in the Journal of Agricultural and Food Chemistry. A&F has been working for the past ten years on high pressure processing for the food industry. / WK

Re:act