Webinar 2 Shelf Stable Series: Technologies That Transform – Processing for Quality, Nutrition, and Speed

Webinar 2 Shelf Stable Series: Technologies That Transform – Processing for Quality, Nutrition, and Speed

Theme: Emerging food processing technologies that deliver fresh-like quality and nutrient retention in packaged foods

Today’s consumers want more than just long shelf life – they’re demanding real nutrition, fresh-like flavour, and convenience without compromise. A quiet revolution is reshaping shelf-stable foods to meet those expectations. Technologies like high-pressure thermal processing (HPTP), advanced drying, and microwave-assisted sterilisation are enabling a new generation of long-life products that deliver on taste, nutrition, and sustainability. This session will highlight how these advances are helping the industry create shelf-stable foods that people actively choose – not because they must, but because they want to.

Speakers:

Kai Knoerzer - CSIRO

Roger Stanley - University of Tasmania

Tobias Schappeler - Scitek