High Pressure Processing (HPP) has gained attention for its benefits in food preservation and safety. As the food industry adapts to changing consumer demands, new trends and opportunities in HPP applications are emerging. From the established sectors such as juices and beverages, to the latest R&D developments and newest growing sectors such as pet food, seafood, and plant-based foods, “HPP offers immense potential to develop new convenience products and represents the response of the food and beverage sector to the growing social demand that demands products without additives, safer and more sustainable”, as Andrés Hernando, CEO of Hiperbaric, the word leader in high pressure technologies, explains.
It is a method that is based on applying high levels of pressure transmitted by water of up to 6,000 bar for a few seconds or minutes, which manages to inactivate the microorganisms responsible for food spoilage and preserve the nutritional characteristics of the fresh product.
Juices, Beverages and Cold Brew Coffee HPP
HPP technology provides an effective method of extending the shelf life of a wide range of functional beverages, while maintaining their unique sensory attributes. This also applies to cold brew coffee, where a recent study conducted by Hiperbaric has shown that HPP is effective in controlling vegetative pathogens of concern to the food industry. HPP technology is also consistent with the upcycling of raw materials that would otherwise be discarded.
R&D and Growing Sectors
Indeed, many of the possibilities offered by HPP technology have yet to be developed. The R&D sector always has a lot to offer. After several years of research, there is growing evidence that HPP can be used to obtain healthier foods (recovery of bioactive substances, enhancement of antioxidant properties, increase in resistant starch, salt reduction…). An unknown product that could benefit from this treatment is breast milk, the best nutritional source for neonates. “In addition, there is a clear trend towards the development of fermented and post-biotic products within R&D groups, where HPP technology would help to maintain their functionality”, says Hernando.
The growing pet food, seafood, and plant-based food sectors have also embraced the potential of HPP technology. In pet food production, pressures can be adjusted to effectively eliminate harmful microorganisms while maintaining the nutritional value and palatability of the final product for the most demanding pets. In the seafood industry, there are two main applications: not only can HPP help preserve the freshness and extend the shelf-life of ready-to-cook products, but it is also excellent for bivalves and crustaceans shucking. Finally, HPP can enable the development of safe and high quality products in new plant-based developments, including meat alternatives and vegan cheeses.
More information at www.hiperbaric.com
