The advantages of using JBT Avure’s innovative High Pressure Processing (HPP) solutions for food and beverage processors, which can extend shelf-life and neutralize harmful bacteria without compromising on flavor or product quality, will be highlighted at HPP seminars in Japan and Brazil in late October-early November for both existing and new customers.
The JBT Technical Seminar, ‘HPP – How it Works’, which earlier in October visited Melbourne, Australia, will focus on both current applications – juice, beverages and dairy – and newer success stories, including ready-to-eat and minimally processed foods.
Customers in Tokyo, Japan will have the chance to learn about the benefits of HPP on October 25 at the JASSO Center in Odaiba, where the event will feature customer success stories and an update on applications and packaging requirements from JBT Avure’s Dr. Errol Raghubeer.
On November 6, the Seminar will move to the Hotel Comfort Suites, Campinas, Brazil where delegates will hear about the potential of HPP technology to help food processors develop clean label products with an extended shelf life. Speakers will include Willie Brand, CEO of HPPSA, the biggest HPP tolling center in South Africa.