X
Willem van de Ven Pascal Processing

HPP Expert Q & A: Willem van de Ven from Pascal Processing B.V.

Q: How many years have you been working with HPP technology?
A: I’ve worked for Pascal Processing since June 2015, four years now.

Q: Why did Pascal Processing decide to buy a JBT/Avure HPP machine?
A: Pascal Processing decided to buy a JBT/Avure machine because of the service and support we can get from JBT/Avure. The knowledge from the team of food technologists is very useful to help our clients with their new products. We are also very satisfied with the reliability of the equipment and the support of the technical team, if we do have some unexpected issues. They are ready for us day or night.

Q: In the Netherlands, how long has HPP been a food safety technique?
A: I’m not 100% sure, but I guess there have been industrial HPP machines in the Netherlands since 2012. However, the strong growth of HPP started a few years ago.

Q: In the Netherlands, what are popular HPP snacks?
A: HPP juices are very popular. Other popular HPP products in the Netherlands are ready-to-eat meat products, mostly for export to the Middle East. But also, products such as dips (guacamole, hummus, tomato salsa), smoked fish, seafood and products for out-of-home and B2B products such as grilled or fermented vegetables and egg mimosas. We even HPP raw meat for dogs in our facility.

Q: As an HPP toller, what are the top reasons you see sparking HPP’s fast growth?
A: The most important reason is that you can make fresh products with an extended shelf life. For this reason, HPP is big in Europe for cold pressed juices. Another big volume product that we HPP is ready-to-eat meat for export, which is only possible with an extended shelf life. In Europe, the next growth opportunity for HPP will be products with a lower risk of Listeria. For many products, HPP is very suited to eliminating this risk.

Q: What HPP product do you have in your fridge?
A: For sure, guacamole. It’s as delicious as homemade, with the convenience of processed food. Most of the time, especially on the weekend, there is also some cold pressed juice present.

Q: Where did you go to college?
A: I went to HAS University of Applied Sciences, where I studied food technology. I finished in 2008.

Q: How did you first learn about HPP?
A: I first heard about HPP during my studies in food technology, but this was very brief. After I started at Pascal Processing, I heard a lot more about it and what possibilities it gives.