Seafood
Modern seafood processors are experiencing dramatic benefits through the usage of High Pressure Processing (HPP) to enhance product offerings and expand market opportunities.
HPP can achieve clean, virtually 100% meat separation from lobsters, oysters, clams, and other fresh products by denaturing the specific protein that holds the meat to the shell. HPP allows maximum product yield without causing any mechanical damage to the product regardless of size. By adjusting processing conditions, beneficial texture changes can also be created by improving the moisture retention ability of proteins, thus resulting is less water loss during storage or cooking. The use of HPP is only limited by your imagination.
HPP technology is recognized by the FDA, USDA, and international food safety agencies.
High Pressure Processing, HPP, provides quality extension and longer shelf-life while reducing dependence on preservatives. Pathogens are inactivated by HPP and the level of spoilage organisms is reduced significantly.
HPP treated meats retain their original sensory qualities such as texture, color and nutritional content throughout their shelf-life. HPP can also more than double the shelf-life of products using alternative preservation methods.
HPP is a science-based post-lethality intervention step for ready-to-eat meats. HPP is not merely a surface treatment, but effective throughout the product package, whatever its size or shape. This is especially important to those meat processors producing sliced deli meats, where the risk of re-contamination with harmful pathogens, particularly Listeria monocytogenes, may be greatest.
Fruits and Vegetables
High-pressure processing (HPP) gives consumers safe packaged fruit and vegetable products with fresh, just-prepared characteristics without additives or preservatives. The products add great consumer value by retaining the sensory qualities, texture, color and nutritional content of the fresh-picked product. With HPP, have almost unlimited opportunities to create exceptional value-added products.
Many consumers were introduced to HPP with their first taste of all-natural refrigerated guacamole, soon followed by ripe avocado halves with up to 30-day shelf life. Avure's technology has expanded the universe of avocado products.
HPP inactivates Salmonella, E. coli and Listeria monocytogenes in fruit and vegetable products. Processors can use HPP in their HACCP program to achieve the FDA requirement of 5-log reduction of pathogens in fresh juice. Consumers want foods that taste good and that are good for them. HPP makes this possible by retaining more of the taste, texture and vitamins that consumers want in fruits and vegetable products.
Juice and Beverages
High-pressure processing (HPP) leaves juice not only safe, but also with a fresh, just-squeezed appearance and flavor, natural texture and nutrition, without any need for additives or preservatives.
The extended refrigerated shelf life achieved by HPP increases distribution opportunities, reduces returns and sensitivity to cool chain abuse, and allows more efficient production scheduling.
A treatment at very high pressure, up to 600 MPa (87,000 psi) lasting less than a minute, results in the inactivation of spoilage organisms, including yeast and mould, and harmful pathogens, as well as the reduction of enzymatic activity.
Deli Salads
High Pressure Processing (HPP), gives manufacturers of ready-to-use wet salads and dips the tools to provide safer and more natural products with extended quality and shelf-life. HPP offers natural, wholesome products without the need for heat or chemicals.
With the assistance of the HPP technology, some segments of the industry are also able to optimize organoleptical properties of their products because of the positive effects on food components such as hydrocolloids and proteins. The results are improved viscosity, mouth feel and the reduction of syneresis.
Models for Research and Development