High Pressure Processing

Most mussel powder available in the market is derived from steam opened mussels. These mussels are cheap to source but research has shown that heat destroys the beneficial properties of the green lipped mussel. Another method used by some manufacturers is centrifuging crushed mussels but the final mussel powder contains shell which is of no benefit.

Maclab only uses fresh mussels and no heat is applied in the manufacturing process, ensuring that the anti-inflammatory activity of our powder can be stabilised and protected. In 2004 Maclab installed a high pressure processing machine (HPP) from Avure Technologies which opens our mussels under high pressure without the application of heat. Only HPP delivers the benefits of completely separating the mussel from its flesh without the application of heat. Only Maclab uses HPP to manufacture stabilised mussel powder. Why pay for shell in your finished mussel powder?

fresherunderpressure.com Fresher under Pressure® technology unleashes the power of high-pressure processing, using water pressure to make foods that are safer, last longer and taste better Fresher under Pressure® systems destroy many food-borne pathogens, so foods are safer. Other organisms that cause foods to spoil can't take the pressure either, so many foods will stay fresher, longer. Because HPP doesn't expose foods to the potentially damaging effects of high temperatures, foods retain more of their fresh taste, texture, color and nutrients. *Please note: Fresher under Pressure® is a registered trademark of Avure Technologies. Maclab is the only company in New Zealand to have this machine installed. Not only does it produce a superior green lipped mussel powder, it can also be used for the shucking of any number of different species of shellfish.

If you think our HPP capabilities could match your needs we would be pleased to discuss this with you. The applications for HPP in producing premium quality seafood for the export market are limitless. HPP offers improved retention of freshness, flavour, texture and colour.

Further research related to HPP technology can be found at these web links: