J. Davis, The Swedish Institute for Food and Biotechnology (SIK), Sweden
K. Waldron, Institute of Food Research, UK
The environmental impact of novel processing techniques has been investigated using carrot juice as a case study. Pulsed electric field (PEF) treatment and high pressure (HP) processing have been compared to mild thermal pasteurizing of carrot juice using life cycle assessment (LCA) to ascertain environmental hotspots along the chain from cultivation to packaging and delivery of the product. From this analysis, it can be seen that the contribution of the pasteurization step is ...