New Processing Technique Could Make Baby Food Puree Even Safer

Although levels of furan--a carcinogen resulting from heat treatment techniques, such as canning and jarring--are far below of what would cause harmful effect as determined by the Federal Drug Administration (FDA), a team of food scientists from Technische University Berlin found that treatment of baby food puree with high pressure thermal sterilization (HPTS) instead of conventional thermal processing showed a reduction of furan. The study is in the current issue of Journal of Food Science published by the Institute of Food Technologists (IFT).

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