The high pressure processing (HPP) machine is slated to arrive in NutriFresh Service’s state-of-the art Edison, N.J. HPP tolling and co-packing facility in early 2016. With the new machine dedicated to its newly-launched cold-press and Continue reading
HPP technology is the fastest growing non-thermal processing technology nowadays. It has started a revolution in the market of fresh products, specially fruit juices and other fruit products, where this revolution will be even more evident in the coming years.
This is a relatively young technology and indeed Japan was the first country to adopt and launch HPP products in the market worldwide, using prototype equipment. It happened in 1990 when the company Meidi-Ya launched its Continue reading
|New HPP juice from Australia. Out now on more than 800 Woolworths stores. Stays fresh for two months, chilled.|
|For further information:www.preshafruit.com.au|
On May 30, 2008 took place in Prague a workshop based on the High Pressure Applications in the food industry. This seminar was arranged as part of the project NovelQ, a research programme exploring the benefits and commercial challenges for novel processing technologies. During the meeting, representatives of the main companies using this technology shared their experiences concerning High Pressure Processing applied on different products such as juices and smoothies. Carole Tonello, NC Hyperbaric Applications Manager, offered a lecture about industrial uses and costs of High Pressure Processing. Among the activities held during the seminar it was worth mentioning a tasting of juices and a visit to the HP laboratory of Food Research Institute Prague.