In-house HPP replaces toll processing

摘要

Packaged food that combines convenience and wholesomeness, that is minimally processed and additive-free, and that is capable of a refrigerated shelf life permitting national distribution. That's what a whole lot of food manufacturers are after these days, which explains the growing interest in High Pressure Processing (HPP). HPP is a cold pasteurization technique by which product sealed in its primary packaging is subjected to a high level of isostatic pressure transmitted by water. HPP inactivates bacteria, yeasts, parasites, and molds in food in much the same way that thermal processing methods like retorting or aseptic processing do. The advantage of HPP is that most thermal processing technologies have a more negative impact on flavor and nutritional properties than HPP.