The technology
Turmeric does the sensitizing. Pressure does the rest.
TAPS™ stands for Turmeric Assisted Pressure Sterilization - a formulation change that turns existing high-pressure equipment into something it has never been able to do alone.
- 1 · Cook the food
- 2 · Package it
- 3 · Run the high-pressure cycle
- 4 · Safe product - bacteria gone, spores alive
Result: 50–100 days refrigerated.
- 1 · Cook the food with the TAPS™ turmeric blend in the recipe
- 2 · Package it
- 3 · Run the same high-pressure cycle, same machine
- 4 · Bacteria and spores inactivated
Result: one year or more, refrigerated.
The mechanism
A spice, a pressure vessel, and one very stubborn problem solved
Curcumin-anchored bioactives from turmeric are formulated directly into the recipe. They survive normal cooking, then - under roughly 6,000 atmospheres in a standard high-pressure cycle - they sensitize the bacterial spore so the pressure can inactivate it.
Cold is not the kill step. Refrigeration is simply the condition the cycle runs under and the product is held in. No thermal sterilization, no freezing, no preservatives, clean label intact.
- No taste change
- Enhanced nutritional value
- No chemicals
- No color change
How methods compare
The fourth paradigm, side by side
| Method | Shelf life | Spores | Quality | Label |
|---|---|---|---|---|
| Preservatives | Days to weeks | Spores survive | Quality reduced | Not clean label |
| Retort / canning | Years, ambient | Spores inactivated | Fresh quality destroyed | Clean label |
| Freezing | Months, frozen | Spores dormant | Quality reduced on thaw | Clean label |
| Conventional HPP | 50–100 days chilled | Spores survive | Fresh quality retained | Clean label |
| TAPS™ | 1 year+ chilled | Spores inactivated | Fresh quality retained | Clean label |
TAPS™ shelf-life results are from independent laboratory studies under refrigerated cold chain. Ambient validation is scoped as a future milestone.