HPP Expert Q & A Patricia Truter, CEO, HPP West Coast

Q: How many years have you been working with HPP technology?
A: My family started an HPP business in South Africa, and I then decided to start a tolling facility on the West Coast of Canada (Canada has only one other tolling facility, and it is on the East Coast). I started to work with a business plan and to look for funding, investors or potential partners about three years ago. I finally got my own JBTAvure machine at the end of March 2019.

Q: Why did HPP West Coast decide to buy a JBTAvure HPP machine?
A: I visited seven different tolling facilities in the US (from different suppliers), and based on my family’s feedback and the feedback I received from tollers in the US, JBTAvure was the number one choice.

Q: What are the advantages of using a toller like HPP West Coast?
A: The food producers do not have to set up an HPP facility themselves. They can simply send their products to us, we HPP it, and we can store it at our facility until it is ready to be distributed.

Q: What are the popular foods and beverages that HPP West Coast HPP’s?
A: We do a lot of fresh juices and dips.

Q: What do you, as an HPP toller, think are the top three drivers sparking HPP’s fast growth?
A: Consumers want a clean label, but they also want quality and a product that will not expire within a few days.

Q: What HPP products do you have in your fridge?
A: I HPP all the fresh milk I buy at the grocery store, guacamole, fresh juice.

Q: Where did you go to college?
A: I went to three different universities in South Africa—the University of Pretoria, Stellenbosch University and the University of the Witwatersrand (Johannesburg), where I earned my PhD.