Prolonging the shelf-life of foods

tomatoes in black box

The desire for natural, minimally processed foods and also a long shelf-life requires new technological measures and optimized packaging. We use innovative methods to sterilize surfaces (e.g. plasma, pulsed light) and natural antimicrobial substances (e.g. plant extracts) to reduce conventional additives in foods (so-called clean labeling) and to enhance quality retention and product safety.