Heat processing is one of the most important methods for extending the storage life of foodstuffs. Because of this extended storage life, foods which are abundantly available only during relatively short harvesting periods are made available throughout the year. There is no doubt that this has increased the availability of nutrients to the consumer. However, heat processing also has a detrimental effect on nutrients since thermal degradation of nutrients can and does occur. Therefore, thermal processing makes it possible to extend and increase availability of a foodstuff to the consumer, but the foodstuff may have a lower nutrient content (compared to the fresh foodstuff). The challenge to the food processing industry is to minimize the loss of nutrients during thermal processing while providing an adequate process to ensure an extended storage life.