High Pressure Pasteurization is a fast-growing, non-thermal process using very high hydrostatic pressure to produce packaged foods with improved food safety and extended shelf life. This Special Food Safety News Section includes excerpts from news items and ads by some of the top providers of HPP equipment and suppliers of HPP foods.
“Food manufacturers of all types have begun to test their products and reap the benefits of high-pressure pasteurization … As growing health and nutrition awareness has moved to forefront of retailer and consumer concerns, tremendous demand for healthier, safer and more convenient foods has developed….” — The National Provisioner, HPP, here to stay
“Within the last decade, high-pressure processing (also known as high hydrostatic pressure) has demonstrated its wide applicability for producing high-quality foods. Key advantages of HPP such as instant and homogenous transmittance of pressure and the possibility of processing
at ambient temperatures represented a powerful tool to implement mild processing of meat products.” — Meatingplace, Specifying 101: Adapting HPP to your operation
“It’s hard to pin down exactly when high-pressure processing (HPP) for food graduated from a novel technology two decades ago to the mainstream status it now enjoys. But with a global annual growth rate of nearly 25 percent, it’s clear that food manufacturers have embraced HPP as another viable method of serving up to consumers safe, tasty products–from salsa and guacamole to lunchmeat and juices and more.” — Lisa McTigue Pierce, Editor, Packing Digest, Performance Under Pressure
“High-pressure processing (HPP) is a commercially available, non-thermal process that utilizes water under pressure to reduce pathogens while also extending the shelf life of the product. The mode of action of HPP against microbes is protein denaturation (breaking of covalent bonds), ultimately resulting in cellular death….” — The National Provisioner, Meat Science Review: HPP, ground beef and the ‘Big 6′ STEC
“Among the three patents that Phillip Minerich owns is a pressure indicator for high hydrostatic pressure (also known as high-pressure processing, or HPP) processing of foods. Although he’s spent the last three decades with Hormel Foods Corporation in various roles from quality control to corporate sanitation to food safety interventions, the vice president of research and development has spent much of the past several years working to advance Hormel’s use of HPP.” — Michael Fielding, Meatingplace, Hormel advances use of HPP