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
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
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.
The “Cleanse” juice category bets on High Pressure Processing (HPP)
“Cleanse” juices are made of vegetables, all natural, whose taste is variable depending on their composition. They can be made of fruits, vegetables, or both of them. The target consumer for those sort of juices are those looking for a premium product, and one of the objetives the manufacturers are looking for is the possibility of making them without additives, and not been heat treated in order to keep all their nutritional properties, vitamins, antioxidants and bioactive compounds.
The main challenge for these all-natural, never heated products is that in general they have a very short shelf-life, so the solution the manufacters have found is using HPP technology.
A Cleanse diet, consists on not eating solid food, the traditional intake, but just only juices and liquids, during a closed period of time. As a consecuence, the digestive system has a less demanding work, shorter digestions, favoring the nutrients intestinal absorption, a bigger liquid intake, giving as a result the organism hidratation and consecuently an improved appearance of the skin.
Also, as an only vegetable diet, the toxins accumulated in the body , ̶ caffeine, fat, and refined sugars ̶ can be eliminated and purged. In general, between 1 and 3 kg of body weight are lost in a 3-day Cleanse Plan.
Diets are made by doctors, nutritionists and food technologists and they cover all the nutritional needs of an adult person. Those diets are variable depending on the “Detox plan” of each brand.
All the information about diets and the “detox plans” is available on our customers’ websites:
The first consumers of these products were the red carpet Hollywood types, and later on these juice programmes became more popular, extending its use among that niche of population interested in health and nutrition.
These products are now all over the World, mostly USA, Europe and Oceania and the most successful brands all use Hiperbaric technology.
Welcome to our window to food safety and High Pressure Processing. We would like this blog to be a meeting point for all people interested in the food industry, its innovation and processing techniques, and healthy nutrition. Continue reading