High-pressure processing is becoming more and more popular in beverages

CHICAGO - Cold-pressed juices - these often expensive cold-storage fruit and vegetable extracts became mainstream about five years ago - have led to the growing popularity of high-pressure processing (H.P.P.) in the beverage category.
also known as pascalization, H.P.P.
is a non-thermal form of pasteurization with the ability to destroy pathogenic and corrupt microorganisms.
H.P.P. system involves loading sealed packaging into a carrying basket.
these baskets into a container sealed with a plug.
drinking water is pumped into the container, creating isostation on the packaging, which remains at high pressure for about 6 minutes, and the pressure and time vary with the product.
, regardless of its composition, pressure is evenly transmitted throughout the packaged food, and the pressure destroys microbial biochemistry, including self-lysase.
this damage helps maintain freshness and extend shelf life.
H.P.P. cold-pressed juice technology is becoming increasingly popular because it provides non-thermal food safety sterilization steps to extend the shelf life of cold-pressed juices from one week to about 30 days.
as the name suggests, cold-pressed juices are made without heat.
using a slow shredder with a hydraulic press to extract juice compared to the traditional heat-generating centrifugal juicing process.
this is done to preserve more nutrients and active compounds throughout the fruit and vegetables.
if the manufacturer intends to use this denser juicing process, it cannot choose to heat pasteurization to extend its shelf life.
that's what H.P.P. is attractive.
H.P.P. Opportunities U.S. food and beverage makers have been commercializing H.P.P. technology for more than 15 years, but shoppers have only been understanding it by introducing packaged avocado sauce for about a decade.
since then, its use has developed worldwide.
challenge for many people - especially small-scale start-ups - is that the system requires significant capital investment.
but that's where the combined packer might be.
more than 200 industrial-scale H.P.P. machines are used in the United States, mostly owned by food and beverage companies, mainly for their own products.
In most cases, the nature of the technology allows the same H.P.P. system to handle many different foods and forms, which is why some of these companies, as well as companies that do not sell any of their own products, operate as "principals".
this is an industry term that refers to H.P.P. companies.
to handle food and beverages on a pay-per-service manner, a large part of the H.P.P. and growing.
market.
While hot pasteurization remains a core technology in the food and beverage industry, it may affect the appearance, flavor and nutritional value of food and may not necessarily meet the needs of modern society for natural, fresh and aesthetically attractive foods," Global Trends - Food and Beverage Processing Report 2018, From the Packaging and Processing Technology Association (PMMI) in Rayston, Virginia.
, director of innovation at Innovation Netherlands, said H.P.P. was considered a fresh alternative to preservatives and added to the ongoing trend in clean label processing.
there is no doubt that in the past year or two, H.P.P.
has been extended beyond cold-pressed juices and is now used in a variety of products, from cold-brewed coffee lattes to probiotic injections.
is considered a natural and environmentally friendly technology that eliminates the need for preservatives and other additives that extend shelf life.
the development of fresh fuel H.P.P. As demand for fresh, microprocessed foods and beverages grows, more and more retailers are placing products made using H.P.P. on their shelves.
, according to a survey by Univeral Pure in Villa Rica, California, to help ensure food safety, food quality and eliminate food waste.
survey found that 85 per cent of retailers said their companies were affected by demand for fresh food, and 78 per cent said they preferred companies that made fresh food.
demand is so high that more than 60 per cent of retailers say they are stocking up on more refrigeration and fresh produce, while 48 per cent say they are expanding the refrigeration component.
that's what H.P.P. drinks are.
A growing number of manufacturers and retailers are more familiar with H.P.P. than ever before, from 60 percent in the 2016 survey to 77 percent (producers) and 74 percent (retailers) in 2017. 78 percent said they liked the HPP, and 85 percent said the use of it by processing producers affected their decision to store their products.
" survey results show that H.P.P.
is the technology of choice for food safety, food quality and shelf life," said Mark Duffy, CEO of Universal Pure.
" consumers want better food, fresh, delicious, preservative-free and safe, and H.P.P. can help achieve these results.
" survey measured and compared the perceived advantages of food quality, food safety and food waste with other types of pasteurization, including heat pasteurization, pulsed electric field radiation, ultraviolet radiation and other processes.
H.P.P. producers and retailers agreed with measures on food quality (67 per cent), food safety (59 per cent) and food waste (56 per cent).
manufacturers say they use H.P.P. to extend their shelf life (74 percent) and have a longer shelf life, reducing food waste due to longer-term or perverted products.
96 percent of retailers said they were more likely to buy products with a longer shelf life, while 94 percent said they could expand distribution if their products had a longer shelf life.
the advantages of exceeding the shelf life may be the first reason for the transition from heat treatment to H.P.P., but there are other benefits.
H.P.P., the beverage is evenly pressurized.
in the heat treatment of beverages - especially those with pulp or high viscosity - uneven heating may require additional heating to ensure effective sterilization procedures.
this may have an impact on the quality and nutritional integrity of beverages.
, another advantage is that stress does not affect the nutritional characteristics of the product.
vitamins, minerals, nutrients and food enzymes - proteins that help consumers digest and metabolize function - remain intact.
taste, color and texture are also not affected by stress.
also attractive is that pressurized occurs in sealed retail containers.
this allows the product to be distributed immediately.
that are sensitive to heat treatment and have pH less than 4.6 are the best candidates for H.P.P.
it is possible to drink low-acid beverages, but depending on the food safety risk, a second obstacle may be required.
H.P.P. technology does not stabilize beverage racks.
these are perishable beverages; however, non-heat treatment allows for extended refrigeration shelf life until opened.
because H.P.P. corrupt bacterial spores are ineffective.
also known as "number reduction" technology, which means that the higher the pressure, the longer it lasts, and the greater the reduction in microorganisms.
by understanding the bacterial load, H.P.P.
processors can choose the best parameters to achieve their food safety and shelf life goals without significantly affecting other product attributes, such as the presence of beneficial bacteria in the product.
may require stress and hold time adjustments to ensure the vitality of probiotic cultures.
, high acid products require lower pressure and hold time than low acid products to achieve the same desired extended shelf life.
, in most cases, beverage formulations require little or no adjustment when switching from heat treatment to H.P.P., as non-thermal technology does not affect the performance of acidizers, proteins or sweeteners.
For manufacturers of fruit, vegetable, and coconut juice beverages, it is important to adjust the pH to ≤4.6 to comply with the 5-to-several pathogen reduction rules set out in the FDA's Juice Hazard Analysis and Key Control Point Program.
addition to pH, white sugar levels are also important when choosing H.P.P.
treatment conditions, because higher white sugar levels affect the moisture activity of the product, thus affecting the survival of microorganisms.
there are some restrictions, mainly in packaging selection.
, the packaging must be sealed.
for maximum preservation, packaging with barrier performance is often chosen.
this includes the use of films with low oxygen and low water vapor through.
films are used to form plastic bottles and cups of various shapes and sizes, as well as small bags with or without no nozzles.
systems currently on the market with the first generation H.P.P., an important package attribute is that at least one surface can accommodate temporary volume changes during H.P.P.
cycle.
when isostable pressure is applied, any top space in the package is compressed and the product is compressed.
when the pressure is released, the appliance and overhead return to H.P.P.
capacity, which is one reason why plastics have long been the preferred container.
paper packaging is flexible, it is not recommended because H.P.P. is exposed to water when immersed.
container.
system being developed by the second generation H.P.P. allows the use of other materials, namely glass, metal and paper.
these systems are divided into two steps.
drink experienced by H.P.P. in a sealed bag.
the container decompression as usual after experiencing enough pressure and time to eliminate all food-based pathogens.
then connect the bag to the sterile filling line, allowing the processor to use any type of packaging.
food and beverage manufacturer technology that uses H.P.P. does not need to be labeled or declared in packaging or elsewhere.
Committee on Cold Pressure (C.P.C.), convened by .M.M.I.
in early 2017, we thought it made sense to communicate to consumers that they could better understand why some products have a long shelf life without preservatives.
to assist in this work, the C.P. .C.
is now certified with a "high-voltage certification" seal through a third-party audit program.