High Pressure Pasteurisation (HPP) is cold pasteurisation in pure water; it uses ultra-high pressure purified water to keep packaged food pathogen-free to stay fresh longer. At very high pressures, bacteria such as Listeria, E. coli, and Salmonella are inactivated. Foods using HPP include ready-to-eat and ready-to-cook meats, ready-meals, fruits and vegetables, juices and smoothies, soups and sauces, wet salads and dips, dairy products, pet food, baby food, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.
Visits to the grocery store is no longer a walk in the park. Today’s savvy consumers want to know what’s in the products they’re feeding their families. Clean labels have become an important part of the shopping experience. A simpler ingredient list increases the likelihood the product will be purchased. Minimally processed food, preserved without the use of additives or chemicals, is becoming an important avenue for food manufacturers to explore.
Avure HPP – cleaner label, extend shelf lives and suitable for heat-sensitive foods
Avure High Pressure Processing (HPP) is an innovative technology that inactivates potentially harmful pathogens from food without the use of chemicals and other additives. The result? Cleaner labels and greater appeal to consumers.
By processing foods at extremely high water pressure, up to 87,000 psi (6000 Bar), Avure HPP equipment neutralises listeria, salmonella, E. coli and other deadly bacteria. HPP foods retain their shape because the pressure is applied uniformly in all directions. And unlike thermal, chemical and other high-heat treatments, HPP runs cold so it doesn’t significantly alter food taste, texture or quality. HPP also keeps healthy vitamins and enzymes intact that thermal processing can destroy.
HPP is especially desirable for foods that are sensitive to heat such as guacamole, fresh juices and high nutritional beverages, wet salads, sliced deli meats, and several other food categories. Using HPP, these products contain no chemical preservatives, meet food safety standards, and have an extension of shelf-life up to 2 or 3 times longer than traditional preservation methods. Published results on sensorial analyses and consumer panels have confirmed similarities of flavor and taste of HPP products to fresh.
Simply put, HPP extends the shelf life of packaged foods while maintaining the taste and texture consumers want without the additives.
Asian manufacturers’ (SMEs) lack of familiarity with HPP
As HPP is a relatively new way to preserve food, many Asian manufacturers are unfamiliar with how to integrate it into production so Avure has developed methods to assist businesses to incorporate HPP.
Employing a team of food scientists, Avure works closely with manufacturers to develop products and recipes that get the best possible results from HPP. Avure also provides expertise with package design and process management, to ensure producers are as efficient and cost-effective as possible throughout every step of HPP. Avure’s innovative new food lab will be open this fall, complete with the equipment and expertise to help food manufacturers develop their best products using HPP.
As consumers continue to demand minimally processed food and cleaner labels, Avure HPP can help food manufacturers exceed consumer expectations.
Industries that see growing demand for HPP in Asia
The seafood industry seems to be a major customer for HPP technology.
According to Alexis Leduc, Regional Sales Manager, HPP – Asia Pacific, “Small to large companies that deal with shellfish and crustacean products are major users of HPP for meat separation and finest quality meat for sushi and premium entrée items. HPP is also used for the inactivation of Anisakis and parasites in sushi grade seafood items. Some of JBT clients in the Asia Pacific region which specialise in supplying premium sushi products to Japan have chosen JBT as HPP partner to ensure they can provide products safe to eat without compromising on shelf-life and quality.” Alexis added, “For instance products like salted cod (Baccala) can be desalted and then HPP’d to extend the shelf life and enable consumers to cook it immediately vs waiting 3 days at home for desalting.”
(Article contributed by Lisa Wessels, Marketing Director, HPP, Avure Technologies)
Avure Technologies is a brand or part of John Bean Technologies Corporation ( JBT)
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