HPP Beverages increase distribution areaThe problem with these beverages is they’re susceptible to bad-guy microbes like Salmonella, E.Coli, Listeria, and Cryptosporidum that create spoilage and make us sick. Plus fresh juices have a http://www.avure-hpp-foods.com/news/wp-admin/index.phpshelf life of about 3 days, so there’s almost no opportunity to distribute outside of a 3-block radius. To get any kind of shelf life from beverages, many producers use a method of heat pasteurization. Unfortunately, heat changes flavor and can damage the nutrients we want in a juice beverage.
Extends juice lifeHPP can easily extend the shelf-life of a beverage by 60 days and beyond, all without significantly changing the flavor profile or damaging all those micronutrients, phytochemicals and phytosterols that provide the health benefits we want. Have a secret beverage recipe that’s begging to reach a larger audience? Let our Food Scientists help you discover if HPP is right for you!
Make HPP Processing Part of the SolutionBut a food producer can do lots of things to reduce food waste, such as developing product lines that use “ugly food,” the “less than cosmetically perfect” fruits and vegetables. (Like this new beverage with the tricky name, WTRMLNWTR!) Or incorporating technology like HPP, which can extend the shelf life of food without heat or chemicals. Much of the waste happens after the consumer gets the product home. Many of us try to get the most out of our time spent at the grocery, so we “ stock up.” And many of those things go bad before we ever get a chance to use them. A recent ad campaign by the Natural Resource Defense Council (https://www.nrdc.org), a non-profit that advocates for the environment and natural resources brings attention to the problem. More tips on reducing food waste can be found at SaveTheFood.com
HPP bacon lowers sodium“HPP bacon can last up to four months, giving uncured bacon the commercial viability producers need by expanding the number of markets available,” said Peck. Another benefit of uncured bacon treated by HPP is the lower sodium content. Many brands contain half the sodium of cured bacon, another plus for the label-savvy consumer. “Many of us are trying watch the amount of salt we consume,” said Peck. “A lower sodium bacon has lots of appeal to those buyers looking for high quality, healthier options.” So for those breakfast meat lovers looking for cleaner labels, bacon that’s been HPP’d lets them enjoy real bacon without the chemicals.
Here are a couple of easy preventative maintenance tidbits from David:
- Always make sure your dehumidifier filters are clean. If the filters are clogged, the excess humidity can put extra wear and tear on your machine.
- Check alignments and make sure seals are seating properly. This can dramatically affect their lifetime.