High Pressure Processing - Latest Trends including Plant Based Products

High pressure processing (HPP) is no longer considered a novel technology but is now well established as a mainstream process in the food industry. The industry has adopted HPP to provide solutions for a number of food safety issues and to provide products to meet the growing demand for healthy, more natural, preservative free foods as well as gaining extended shelf-life to reach wider markets. This commercial adoption success is no longer identified only with avocado based products, fruit juices or ready-to-eat (RTE) meat products but now being used for a wider variety of foods across a number of categories.  The expansion into new product categories will drive overall exponential growth and earnings for HPP products. Contributing to the commercial success of HPP is the recognition of the technology by regulatory bodies as a viable intervention method to enhance food safety. Coupled with the commercial success of the technology are the remarkable engineering improvements of high pressure systems within the past decade. These improvements have resulted in larger systems with greater throughput, increased hardware reliability, reduction of cost per cycle, and more importantly, a significant decrease in the cost of HPP systems.

Advantages of HPP:

Why HPP?

-GREATER PROFITABILITY: Than Conventional Processing

-FRESH TASTE: Not Altered by Heat, Chemical or Irradiation

-CLEAN LABEL: Aligns with Consumer Trends

-LONGER SHELF LIFE: Drastically Reduces Spoilage

-FOOD SAFETY: Extreme Pressure Inactivates Pathogens

In addition, presentation to include:

-Current Trends in HPP including Plant Based Products

-HPP Regulatory Status

-Packaging Considerations