outstanding information

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• - SERVICES

Steak tartare improved thanks to unique high pressure technology

“There’s good news for steak tartare fans: thanks to the HPP (High Pressure Processing) technology, the product has been improved without affecting the flavour.  Zwanenberg Food Group has successfully applied HPP in products based on raw meat and related products. This is a breakthrough when it comes to improving shelf life and safety of such products.”

http://en.centa.cat/technological-services/cold-pasteurization/

• 16/02/2012 - Press Release

  An EU-funded project to reinforce the cooperation capacities of a research centre in Algeria in the field of agriculture, food and water: FAWIRA

  

• 18/01/2011 - General information

  EUROSTARS fos SME's

  

• 23/03/2010 - Centa

  CENTA in ALIMENTARIA 2010 BROCKERAGE EVENT - ACC10

  

• 22/03/2010 -

  CENTA stands at ALIMENTÀRIA 2010

  See map attached in order to find CENTA's stands at Alimentaria

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