Manufacturing News

Flow International announces joint project with Kraft, ConAgra, others

March 30, 2003
/ Print / Reprints /
/ Text Size+

"Our goal is to use ultra-high pressure ... to produce room temperature, shelf-stable foods," said Ron Tarrant, chairman, president and CEO of Flow International.
Waterjet manufacturer Flow International Corporation has signed agreements with Kraft Foods, ConAgra, Procter and Gamble, the U.S. Army Soldier Command, and the National Center for Food Safety and Technology at the Illinois Institute of Technology to jointly develop the use of ultrahigh-pressure technology to produce high-quality, shelf-stable food products.

The $2.3 million, three-year effort -- part of a Department of Defense, Dual Use Science and Technology Program -- will address the regulatory, quality and hardware aspects of the commercial production of foods that can be kept for extended periods of time without refrigeration. Development efforts will focus on low-acid, heat-sensitive foods, including soups, potatoes, and cheese products, for both military and consumer markets.

'Our goal is to use ultrahigh-pressure, instead of the high heat and long cooking times required for traditional canning, to produce room-temperature, shelf-stable foods with nutritional value, flavor, color, and texture unachievable today," said Ron Tarrant, chairman, president and CEO of Flow International, which manufactures ultrahigh-pressure waterjet technology for cutting, cleaning and food safety applications.

The company's Fresher Under Pressure food safety system utilizes ultrahigh pressure, rather than high temperatures, to destroy food-borne pathogens and spoilage microorganisms. Fresher Under Pressure is currently used to extend the shelf life of refrigerated products, such as seafood, juices and cold cuts. The technology is also used to destroy harmful bacteria.

Tarrant urged food companies to join Flow and others in their development efforts. Interested companies should contact Dr. Edmund Ting, vice president of research and development at (253) 813-3346 or

Did you enjoy this article? Click here to subscribe to Food Engineering Magazine.

You must login or register in order to post a comment.



Image Galleries

Plant of the Year 2014

Blue Diamond Growers was chosen as Food Engineering's 2014 Plant of the Year. The Sacramento-based company is the world’s largest producer of almonds and almond ingredients.


Burns & McDonnell project manager RJ Hope and senior project engineer Justin Hamilton discuss the distinctions between Food Safety and Food Defense as well as the implications for food manufacturers of the Food Safety Modernization Act.
More Podcasts

FSMA Audit

What is the is most important step you have taken to become ready for a FSMA audit?
View Results Poll Archive

Food Engineering

FE September 2014

2014 September

The September 2014 issue of Food Engineering explores how lean manufacturing, quality improvements and increased automation helps processors meet rapidly changing demands. Also, read how robotics, advanced machine controls, software and OEE are just a few of the tools that can boost productivity on packaging lines.

Table Of Contents Subscribe


Food Authentication Using Bioorganic Molecules

This text provides critical tools and data needed to augment routine food analysis and enhance food safety by aiding in the detection of counterfeit, and potentially deleterious, foods.

More Products

Clear Seas Research

Clear Seas ResearchWith access to over one million professionals and more than 60 industry-specific publications,Clear Seas Research offers relevant insights from those who know your industry best. Let us customize a market research solution that exceeds your marketing goals.

Food Master

Food Master Cover 2014Food Master 2014 is now available!

Where the buying process begins in the food and beverage manufacturing market. 

Visit to learn more.


FE recent tweets

facebook_40.pngtwitter_40px.pngyoutube_40px.png linkedin_40px.pngGoogle +