White Paper - HPP In-House HPP vs OutsourcingWhite paper high-pressure-processing
Fruit juice-based beverages is one of the most suitable categories for high pressure processing due to various acidity levels. Based on final pH and Brix levels, most of the products can be treated at lower pressures for shorter hold times, which will increase throughput and productivity.
With HPP treatment, flavour, colour and nutrients in the products are maintained and no preservatives are required, making hpp juice more attractive to customers. Conversely, heat treatment negatively effects the fresh taste and nutrients of premium beverages and value-added cut fruits.