White Paper - HPP In-House HPP vs OutsourcingWhite paper high-pressure-processing
High pressure processing (HPP) is the ideal non thermal method for preserving a great number of foods and beverages. More and more producers are discovering how they can benefit from the technology in terms of better protecting their brands against recalls, extended shelf life, higher product quality and greater profitability.
When implementing HPP for your products, our team of HPP experts are ready to assist with proven knowledgeable advice on everything from ingredients choice to packaging, to optimum HPP parameters, regulatory requirements and more – all to maximize your time and financial resources.
HPP technology facilitates the development of new, unique products without sacrificing product taste, nutrition, refrigerated shelf life, or taking food safety risks.
By not having to rely on thermal pasteurization or chemical preservatives, you can offer fresh, natural-tasting products with high nutritional value and a clean label. Without HPP, these types of natural products have very short shelf life which limits the geographical area in which they can be sold or, adds operational cost and logistics in cases where product must be shipped frozen.
Get started by visiting the experts at our HPP Application Centers. We are glad to support you throughout the complete HPP development process. From recipes to packaging to designing and providing in-house validation services (as you may require for regulatory needs), our comprehensive evaluation and support is geared for getting your product in the market quickly.
We will recommend HPP processing conditions of your refrigerated food or beverage based on the food parameters and storage conditions of your product. Some products with high water activity (greater than Aw 0.9) and high acid content (pH less than 4.6) may need lower pressures and shorter hold times.
Based on ingredients, packaging materials, and distribution temperature we will help you to achieve targeted microbiological and shelf-life objectives. Some natural or added ingredients can be synergistic with HPP allowing for reduced processing conditions and thus more product throughput.
Lower water activity products will require in most cases maximum pressures and longer hold times to achieve microbiological reduction objectives. Some products, particularly with high air content in their natural state or water activity well below 0.9 may not be suitable for HPP.
Since HPP in current food applications does not inactivate bacterial spores, we will work with you to eliminate the risks these spore forming bacteria. Regulatory agencies such as the US FDA, Health Canada and others have provided guidelines to ensure product safety. This is primarily true for refrigerated foods and non-proteolytic strains of Clostridium botulinum which can grow and produce toxins at refrigeration temperature as low as 3.3o C. These include strains of the non-proteolytic Types B, F and E.