Ultra-high pressure (UHP) technology has recently been commercialized to pasteurize and extend the refrigerated shelf life of juice, meat and poultry products.
Ateeco, Inc., the manufacturer of Mrs. T's frozen pierogis based in Shendoah, Penn., helped Douglas Machines Corp. develop a new product which has emerged as a successful extension to the Douglas line of washing and sanitizing systems.
With retailers and manufacturers under pressure to implement fast flow-through, cross-docking seems like a natural. So why aren't more food industry members practicing it?