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What you need to know to implement HPP into your operations

From packaging to plant infrastructure, manufacturers need to keep in mind a variety of factors in order to reap the benefits of HPP.

Because HPP equipment is expensive and requires a large footprint, some manufacturers work with third-party HPP service providers like Universal Pure for HPP processing of their products. Photo courtesy of Universal Pure.
Because HPP equipment is expensive and requires a large footprint, some manufacturers work with third-party HPP service providers like Universal Pure for HPP processing of their products. Photo courtesy of Universal Pure.

High pressure processing (HPP) is gaining interest among food and beverage manufacturers as consumers increasingly demand fresh flavors, minimally processed foods and clean labels. Capitalizing on the health and wellness trend, HPP is a cold pasteurization technique that submerges packaged product in water and subjects it to as much as 87,000 psi of cold water pressure, killing the pathogens in it without damaging the flavor, nutrients or texture of the product. While it may seem like an ideal alternative to traditional thermal and chemical preservation technologies, HPP can be a very expensive technology and is only suitable for certain types of products. From packaging to consumer education to plant infrastructure, here are the factors food and beverage manufacturers need to keep in mind to successfully integrate HPP into their operations and reap the benefits for their brands.

 

“HPP: Production under pressure”

The HPP process doesn’t come cheap, but manufacturers who use it say that it is worth the investment to ensure their products are safe for customers, free of pathogens and have longer shelf lives. They advise potential users to be aware of infrastructure issues for this heavy equipment; ongoing maintenance costs; and processing challenges, such as serializing all carriers and improper loading.

 

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