THE HPP PROCESS
WHAT IS HPP EXACTLY ?
HPP stands for High Pressure Processing and is cold pasteurization 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.
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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, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.
The biggest reason producers said they use H.P.P. is for shelf life extension (74%), with longer shelf life translating to reduced food waste due to expired or spoiled product. Ninety-six per cent of retailers said they are more likely to purchase a product with a longer shelf life, while 94% of producers indicated they could expand distribution range if their products had a longer shelf life.
ADVANTAGES BEYOND SHELF LIFE
Extending shelf life, safely, may be the No. 1 reason for switching from thermal processing to H.P.P., but there are additional benefits. With H.P.P., a beverage receives the pressurizing treatment evenly. In thermal processing of beverages — especially those with pulp or that are highly viscous — uneven heating may require extra heating to ensure an effective kill step. This may take a toll on beverage quality and nutritional integrity.
Extending shelf life, safely, may be the No. 1 reason for switching from
thermal processing to H.P.P., but there are additional benefits. With H.P.P., a beverage receives
the pressurizing treatment evenly. In thermal processing of beverages — especially those with pulp or that are highly viscous — uneven heating may require extra heating to ensure an effective kill step. This may take a toll on beverage quality and nutritional integrity.
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Thus, another advantage is that the pressure does not impact the nutritional profile of the product. Vitamins, minerals, nutrients and food enzymes — proteins that assist the consumer with digestive and metabolic function — remain intact. Flavor, color and texture also are unaffected by pressure.
Also appealing is the fact that pressurizing takes place in the sealed retail container. This renders the product immediately ready for distribution.
Beverages that are sensitive to heat processing, and with a pH of less than 4.6, are the best candidates for H.P.P. Low-acid beverages are possible; however, a second hurdle may be needed depending on specific food safety risks.
The H.P.P. technology does not render a beverage shelf stable. These are perishable beverages; however, the non-thermal process allows for an extended refrigerated shelf life until opened. This is because H.P.P. is not effective on spoilage bacterial spores.
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At the end of the entire HPP process Wilkenson & Gray provides & supplies the high quality durable protective cartons (as seen in the diagram above) used to store the wet cold food / beverage products into cold storage and ultimately to its final destination.
SOME HPP TECHNOLOGY APPLICATIONS
• Juices & Beverages • Guacamole & Avocado Products • Meat Products • Seafood Products
• Salsas, Plant Based and Fruit Products • Baby Food and Fruit Purees • Ready to Eat Meals
• Dairy Products • Pet Food • Pharma and Cosmetics
LET'S GET YOU SET UP TODAY !
Contact us Directly or through our Form Section below, to see what we can offer your company.
176 Kensett Road Manhasset, NY 11030
Tel: 917-886-2872 | info@WilkensonAndGray.com​