Despite the nation’s economic turmoil and the ongoing food recalls and contamination problems, the world of high-pressure processing (HPP) has remained robust. In fact, according to a study, “The Food High Pressure Processing (HPP) Technologies Market 2013-2023-Pascalization & Bridgmanization,” produced by London-based Vision Gain, the HPP market is expected to show a strong performance in developing nations looking to introduce this “innovative shelf-life enhancement technique” into their production lines or try out on a contract basis via HPP tolling. Here’s a breakdown of the many benefits HPP offers the cold food industry.

Today’s system revolutionize the world of HPP

When it comes to HPP manufacturing equipment, bigger is better. That’s why many of today’s suppliers are developing 525-liter capacity systems, which are said to be the largest-volume HPP machines to date.

For example, Avure Technologies, Franklin, Tenn., introduced a 525-liter HPP system, which delivers 8,135 pounds of HPP processing per hour, and uses ultra-high pressure instead of heat to inactivate foodborne pathogens and spoilage organisms in seafood, ready-to-eat proteins, deli meats and salads and fresh fruit and vegetable beverages. The 525L also achieves 10 cycles per hour with a 3-minute hold time, helps streamline installation protocols to shorten time to production and comes equipped with individually-alarmed key machine systems with a sole plate and pre-located bolt-down points to secure the frame support structure for added stability.

Miami-based Hiperbaric USA released the Hiperbaric 525 Liter Integrated HPP system, capable of up 10 cycles and more than 8,000 pounds per hour.

For its part, Fresher Evolution HPP, White Pigeon, Mich., provides 175L, 320L vertical, 350L, 525L and 8L lab machines, as well as aftermarket components, such as replacement vessels, intensifiers, HPP baskets, pallet solutions and material handling carts.

Understanding HPP

Because HPP provides an added food safety element, it allows cold food processors to create products that weren’t possible prior to HPP.

For example, in mid-June 2014, Stay Fresh Foods, a Meriden, Conn.-based certified tolling partner of Avure Technologies, launched a second Avure 350L HPP line. The second system offers redundancy, enhanced food safety and extended shelf life.

Meanwhile, Sandridge Food Corp., Medina, Ohio, invested in an HPP system purely to meet consumer demand.

Garden Fresh Gourmet ignited the fresh salsa revolution thanks to its early adoption of HPP technology. HPP is a cold pasteurization technology that virtually eliminates mold, yeast and bacteria in most foods without significantly affecting flavor profile, texture, color, etc., and enables cold food processors to produce high-quality, all-natural foods while keeping nutritional properties and enzymes intact.

Whether your company manufacturers HPP systems, provides HPP toll services or just applies the HPP technology, high-pressure processing offers that extra layer of food safety and extended shelf life necessary to produce high-quality products.

Sandridge Food Corp. offers HPP tolling services to cold food processors, so they can outsource their HPP practices.
Photo courtesy of Sandridge Food Corp.

To learn more about these and other HPP systems, click here. To read this article in its entirety, click here.