Heat-Free Pasteurisation by Aussie Firm Naturo

Australian company Naturo has developed a milk-processing method that extends shelf life without using heat, aiming to retain more of the flavour and nutritional qualities lost in conventional pasteurisation. It is a useful reminder that food-safety outcomes and product quality can both be improved through process innovation, provided the controls behind that process are validated and rigorously managed.

Food scientist examining juice samples — Australian company Naturo has developed a milk-processing method that extends shelf life without heat, aiming to preserve more flavour and nutrition than conventional pasteurisation.

Whether a process is long-established or brand new, the principle is the same: food businesses need documented hazard controls, validation and verification to demonstrate their product is safe. That is exactly what a HACCP or ISO 22000 food safety system provides: a structured framework to identify hazards, set critical controls, and prove they work.

You can read the original article at Refractor (formerly New Atlas).

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