Industry & Business

Up until about 25 years ago, heat was chosen as the pasteurization standard because it was practical and easy to apply to large volumes of product. But when applied to juices and other beverages for shelf stability and sterilization, it comes at the expense of flavour, nutrition, and texture.

High pressure processing, or HPP, applies ultra-high pressure to a food product in its final packaging to inactivate listeria, salmonella, and E. coli, as well as other spoilage microorganisms, without harming healthy enzymes or removing vitamins. If applied properly to the product, HPP allows processors to maintain freshness, texture, flavour and healthy nutrients that are vital to good health – without heat or chemicals.

With the ability to extend shelf life with HPP, the fresh juice market has seen explosive growth worldwide, offering today’s consumers exactly what they want – fresh taste, nutrition and safety.

One example of very successful use of HPP for fresh juices is Vegesentials (www.vegesentials.co.uk), an award-winning producer of delicious fresh bottled juices such as “Beetroot, Pomegranate & Carrot” and “Carrot, Peach & Cucumber”. Vegesentials worked with Juicy Line, a contract HPP services provider using Avure HPP equipment in The Netherlands, to define objectives, standardize recipes, conduct microbiology validations and shelf-life tests, satisfy regulatory requirements, evaluate packaging options, and perform other important steps involved in successful delivery of HPP products.

Along with the high capacity, reliability and low operating costs desirable in HPP equipment options, Avure, the global leader in HPP solutions, and its network of contract HPP service providers, bring proven expertise to help processors of all sizes in their HPP journey.

A short video presentation on the benefits of HPP to juices and other beverages can be viewed at http://info.avure.com/foodbevbiz.

To learn more about HPP and the 525L-600 from Avure, go to http://info.avure.com/0114FBB525.