TOP Wiki makes mild conservation opportunities clear

TOP bv, situated in Wageningen, the Netherlands, has developed a new service called TOP Wiki, that helps food producers find out which mild conservation technology is suitable for each product category.

The pressure to innovate is high. Driven by the trend towards fresher, healthier and more natural food, many food producers are looking for opportunities to grow. Mild conservation technologies like Pascalisation (High pressure pasteurisation), PurePulse (Pulsed electric field 2.0), AMAP (Active modified air packaging) and Pats (Pressure assisted thermal sterilisation), enable food producers to differentiate themselves with fresh, healthy and natural products. The technologies are not often applied yet and are therefore still relatively unknown with most food producers. The advantages however are becoming more and more clear at product level as a result of which the interest in these new technologies is increasing. To help food producers TOP bv has developed a wiki that provides information in a simple and clear manner.

TOP Wiki
At the TOP wiki http://en.topwiki.nl the new mild conservation technologies are clearly explained. However, the suitability of the different technologies may differ for each product category. That’s why at the website a self-help table is provided that links the technologies to the different product applications. That way food producers can see exactly which mild conservation techniques are suitable for their specific product categories.

Faster and more efficient
The service is developed to address the fact that these new technologies are still relatively unknown. This makes it difficult for food producers to assess whether they are interesting and relevant for them. By facilitating this process with TOP wiki, TOP bv wants to help companies speed up the innovation process.