High Pressure Processing, or HPP of short, is an innovative, all-natural cold pasteurization technique that preserves the vitamins, taste and texture of processed foods, while also extending the shelf life. Market leader JBT Avure, at the forefront of high pressure technologies since the 1950s, has been involved in the creation and delivery of 70% of commercially available HPP products today, and now accounts for over 60% of HPP treated food worldwide.
A newly-launched JBT White Paper, “Avure & High Pressure Processing,” examines what makes JBT Avure’s HPP systems unique, looking at how they not only satisfy quality conscious consumers and secure product safety, but also deliver a longer shelf life and maintain low production costs per unit.
With consumer demand ever greater for fresh, healthy foods that are also preservative-free, processors are faced with the dilemma of also having to meet retailer demand for extended shelf life while also keeping costs down. HPP, which uses ultra-high pressure purified water to keep packaged food and beverages pathogen-free to stay fresh longer, provides a proven solution for everything from juices through to baby food, dressings and soups.