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Cold Water HPP is the Hot Technology

If you’ve spent any time in the refrigerated section of your grocery store recently, you’ve noticed the expansion of foods that use high pressure processing to extend shelf life without reducing nutritional values and taste. Ready-To-Eat meals, juices and smoothies, sliced deli meats, hummus and other dips and a cornucopia of other HPP products take up more real estate in the cooler than ever before.

So why the rise in popularity of HPP products? Food manufacturers have always looked for ways to make food safer and extend shelf life, but now, savvy consumers are demanding cleaner labels with fewer additives and preservatives. HPP can do that.

“Compared to other methods, HPP has the most advantages.”

Many food producers have also explored other alternative food safety methods such as pulsed electric field (PEF) processing, Ohmic heating, UV light and radiation. So why has HPP risen to the top?

The reason is elementary, according to Dr. Errol Raghubeer, Avure’s senior vice president, HPP Science and Technology

“Compared to other methods, HPP has the most advantages, being feasible and cost-effective in most situations, maintaining taste, texture and nutrition while providing a clean label,” says Raghubeer. “Plus, HPP machines are relatively easy to fit into most production lines.”

So look for the refrigerated section of your grocery store to continue to expand, as more and more food manufacturers embrace HPP. Soon you’ll be able to fill your shopping cart even more with fresh, tasty, wholesome HPP foods.