2015 has been an intense year for food industry and its actors and, If there was a Food Oscar ceremony, Salmonella would have won the most recurring pathogenic bacteria of the year category. With more than 75 FDA recalls in 2015 and 19 recalls at this stage in 2016, Salmonella is becoming a recurring problem alongside Listeria (at a lesser extent) with the increase of fresh/minimally processed & additive-free products. But, isn´t there any solution to conciliate food safety and quality with customer´s demands? Continue reading
Colton, CA, June 9, 2015 - Lineage Logistics (“Lineage”), a warehousing and logistics company backed by Bay Grove, is installing additional High Pressure Processing (HPP) machines and packaging equipment at its Allentown, PA and Mira Loma, CA locations. The capacity expansion follows an increase in consumer preference for clean labels and demand from companies wanting to protect their brands, preserve product condition and extend product shelf life.
Hiperbaric estimates a turnover of €25m in sales only of its new High Pressure machine, and overcome the global turnover of €50m this year.
Hiperbaric, S.A. launched with success its new High Pressure Processing (HPP) model at the last Anuga Foodtec in Cologne, the biggest and most productive in the world. As a result of a hard investment in R+D, it is fast becoming the best seller of the company from Burgos (Spain), which expects to overpass € 50m turnover this year.
“Overall, Anuga Foodtec has been a great event for us. We received over 200 qualified visitors to our stand. Usually a good show for us bring about 35-40 qualified visits per day. This year in Cologne demonstrates that the interest in the High Pressure Technology is still growing strong, because we have had more than 50 visits per day”, says Francisco Purroy, Technical Sales Director for Europe and Asia.
The new launched industrial model, Hiperbaric 525, captured much of this attention. At its stand, Hiperbaric showed this machine, more than 18m long, with a vessel of 525 liter capacity and a productivity of 3,000kg or liters of packed product per hour, in its integrated configuration, which reduces the footprint and increases reliability and maintainability.
Andrés Hernando, Hiperbaric CEO, remarked “Our main market is still North America, but Europe and the rest of the World also began to seek HPP equipment, to request these increasingly more productive and cost efficient units.”
“The next important date in the Hiperbaric schedule, of course, the Bta” he said. (Barcelona, 21-24 April).
The High Pressure Technology is a post-packaging lethality intervention on the microbes that does not involve any thermal process. It is respectful with the ingredients in the food and the environment, and allows brand protection, food safety and shelf life extension of refrigerated natural products.
Fruitapeel Juice, a family-owned business, set up in 2009 is delighted to announce a £2.3m investment in its South Wales facility. The company produce fruit juices and smoothies for the UK market and have grown from a standing-start to £9.3m turnover in just over 5 years.
From April 2015, Continue reading
Adds Second Unit to Bolingbrook, the Fifth Overall in Company’s Commitment to Food Safety
WEST LIBERTY, Iowa — Today, West Liberty Foods, L.L.C. announced its plans to install an additional high-pressure processing technology system in their Bolingbrook, Ill. facility.
Although some of the highlighted articles can be found containing some conceptual errors about the principles of High Pressure Processing and the science behind it, it’s generally good that innovative technologies are showcased in mainstream publications, as this can only contribute to awareness and understanding of how safer foods can be obtained, and to further educate the consumers.
So who said no glamour around high pressure processing machines? Hiperbaric even in Condé Nast publications like Wired, or even… Vanity Fair!:
Vanity Fair, the famous monthly publication about fashion, culture, arts and politics, has various times highlighted some of the benefits that HPP is bringing to the natural foods segment, and for example has published stories about our customer, BluePrint:
Also, The Huffington Post included a story about the growth and impact of the cold pressed, premium juice category on an article published last summer:
Why Your Cold-Pressed Juice Is So Expensive
Posted: 03/07/2014 7:00 am EST Updated: 03/07/2014 5:59 pm EST
Whether you’re a fan of juicing or morally opposed to it, most likely you’re at least aware of the cold-pressed juice trend — it’s pretty impossible to avoid. Cold pressed juice exploded in popularity last year. Starbucks has its own line, BluePrint Juices have practically become a household name, and in some cities like Los Angeles, it seems like there’s a juice bar on every block.
While we like drinking the occasional cold-pressed juice, as food lovers we think it’s remarkable that so many people are willing to forgo food for a juice cleanse. Equally remarkable is that cold-pressed juice has become such a hot trend despite its exorbitant price tag. Whole Foods executive global grocery coordinator Errol Schweizer feels the same way. “I have been surprised by the cleansing products and what people are willing to spend,” he told the Wall Street Journal.
So why does it cost so much? One reason is the amount of produce squeezed into one bottle. BluePrint’s Green juice, for example, boasts six pounds of produce for every 16-ounce bottle. Starbucks’ Evolution juice contains one to two pounds of fresh fruits and vegetables in their 15.2-ounce bottles, and LA-based Neighborhood Press contains three to six pounds per 16-ounce bottle. That’s a lot of produce.
Tropicana orange juice, in comparison, contains juice from 16 oranges in a 59-ounce container, which comes out to about four oranges per 16 ounces. If an average orange weighs around seven ounces, that’s roughly 1.75 pounds of oranges in a 16-ounce serving of Tropicana orange juice. Obviously comparing the weight of leafy greens to oranges is imperfect, but the point still stands: cold-pressed juice contains a whole lot of produce compared to standard juices.
Where cold-pressed juice companies advertise how many pounds of produce goes into each of their bottles, determining how many pounds of fruits or vegetables that go into “regular” juice isn’t so easy, because its simply not a selling point.
Another reason cold-pressed juice is so pricey is the pressure needed to make the juice. Cold-pressed juice companies use thousands of pounds of pressure to squeeze juice from their produce, and often then preserve the ingredients through a method called high pressure processing (or HPP). BluePrint Juice told HuffPost Taste that it uses “approximately seven tons of pressure to extract every drop of goodness from the fruits and veggies.”
Finally, with all of the A-list celebrities downing the stuff, cold-pressed juice is fashionable, and there’s no price limit on that.
So the next time you’re wondering why your cold-pressed juice costs so much, remember what went into your bottle — up to six pounds of produce and thousands of pounds of pressure.
All in all, good for the increasing legitimisation of HPP, good for the reputation of Hiperbaric as world’s leading supplier of HPP equipment, and hopefully contributes to the raise in the adoption of this amazing technique.
Hiperbaric will be ending 2014 with again a consistent growth and a record turnover in excess of 40m €.
The Seafood Congress organizers are building and creating new partnerships between seafood professionals and specialists to benefit global seafood trade. This is accomplished through various means throughout the international event– expert panels, debates, workshops and formal presentations.
The Canadian Centre for Fisheries Innovation is becoming one of the most remarkable in the sea fisheries research.
He remarked the importance of making strategic investments to grow and diversify the economy.
One of the questions most commly asked by fresh protein processors, whether it’s meat or fish, is: “can we high pressure process fresh, raw product, in order to extend the shelf life and guarantee the absence of pathogens?”
Well, the answer is YES, you could, BUT… pay attention, because HPP changes completely the color and the texture of the meat. The fresh meat or fish turns much paler, whiter, with a more texturised, gelified apperance. Almost like it had been slightly cooked! Though no thermal treatment has been applied whatsoever.
The reason is that high isostatic pressure, in the same way that inactivates the microorganisms by changing the proteins in their membrames and citoplasm, also causes changes in the raw protein. HPP does not break the primary structure of the protein, but it can fold a protein, changing its 3D structure and shape, and hence modifying the texture and aspect of that protein matrix
Photo: changes of fresh meat under HPP
Such changes in appearance and texture of the meat pose a big challenge when it comes to marketing HPP “raw” meat. Consumers, in general, will find hard to understand if that differently processed meat is marketed as fresh-like. Why is it so pale? How come can it last that long? Etc
Despite this historical limitation of high pressure technology, several innovators have used HPP in new value propositions.
Campofrío in Spain, for example, developed and marketed “Ready-to-Finalise” turkey and chicken breasts in a marinade. It is a product with long shelf life (35 days), convenient, faster to finalise on the pan or grill because the protein struture had already been transformed in the HPP step.
Photo: Campofrío Vuelta y Vuelta HPP Turkey
DIL, a leading technology center in Germany working extensively on HPP applications, developed a method to substitute the thermal step in some products such as the German onion sausage, or the liver sausage, with an HPP step. Yes the sausage could be paler, but more nutritious, faster to manufacture an with important savings in energy. As for the liver sausage, the spreadability was improved, and the liver flavor profile is avoided when eliminating the thermal treatment and using only HPP.
Check out this explanatory video:
Cargill, leading multinational in the protein business (amongst other food segments) has worked very hard to develop HPP beef patties with extended shelf life and increased safety: The Fressure burgers, for foodservice application. In this case, it’s probably easier to explain the chefs and the operators why that pattie is different… but also, why it’s more convenient (refrigerated vs. frozen), safer, and knowing that the final result, once grilled, is all good the same.
Image: Cargill’s Fressure website
Other interesting developments for fresh meat are being worked in Australia by CSIRO-Food Science Australia and the Meat and Livestock Commission there, as well as by Hormel, a leading American meat corporation, for applications of HPP as a slaughterhouse intervention. The objective: using relatively low pressures, literature suggests that meat cuts can be tenderised, and even better, as a pre-rigor mortis step, glycolisis can be inhibited – hence preventing the hardening and acification of fresh meat after slaughtering.
In conclusion, there are several challenges and limitations when it comes to implementation of HPP technology in fresh meat. But also very interesting potentialities and even current truly innovative applications!!
HPP technology has been generally regarded as a technique for premium, high value added food products. Occassionally more expensive than other further processing methods, and mainly targeted to the ever-growing market of all natural, minimally processed, No Artificial Ingredients foods.
Well, facts speak and markets rule: there is also a niche market for all natural, raw, premium pet food products… now using HPP technology as well.
Pioneering in this field were Stella&Chewy’s, a pet food manufacturer based out of Milwaukee, (WI), USA. On the food safety section of their website, they explain the process and the benefits it brings to their product offer. In their patent-pending process, Stella&Chewy’s combines high-pressure processing with an environmental pathogen-reducing treatment system, which continually sanitizes food-contact surfaces with cleansing plasma, safely and effectively destroying pathogenic bacteria.
When Stella&Chewy’s launched their HPP pet food range back in 2009, it was quite a surprise for many, such an example of innovation, a world’s first user of this emerging technique for a – wrongly assumed- market in which pathogen control, freshness and organoleptic quality could seem less relevant.
By 2012, other well known pet food players have come into the HPP space, for example Nature´s Variety from Lincoln, Nebraska, USA uses high pressure processing for its range of raw&frozen pet foods as quality and food safety protocol.
Primal Pet Foods, San Francisco, USA, also explains the process and its advantages to pet food owners who choose the best for their companions.
After all, when you are interested in food quality and nutrition, you select only the best for the WHOLE family!
By Elaine Watson (Food Navigator)
Fresh juices and foods subjected to high pressure processing (HPP); protein – especially at breakfast; cage-free hen eggs; premium private label; fermented foods; culinary botanicals; and edible packaging could all be hot trends this year, predicts trend watcher Hartman Group. Read more.