Visits to the grocery store now come with required reading. Today’s savvy consumers want to know what’s in the products they’re feeding their families. Clean labels have become an important part of the shopping experience. A simpler ingredient list increases the likelihood the product will be purchased. Minimally processed food, preserved without the use of additives or chemicals, is becoming an important avenue for food manufacturers to explore.
Avure high-pressure processing (HPP) is an innovative technology that inactivates potentially harmful pathogens from food without the use of chemicals and other additives. The result? Cleaner labels and greater appeal to consumers.
By processing foods at extremely high water pressure, up to 87,000 psi (6000 Bar), Avure HPP equipment neutralises listeria, salmonella, E. coli and other deadly bacteria. HPP foods retain their shape because the pressure is applied uniformly in all directions. And unlike thermal, chemical and other high-heat treatments, HPP runs cold so it doesn’t significantly alter food taste, texture or quality. Plus HPP keeps healthy vitamins and enzymes intact that thermal processing can destroy.
HPP is especially desirable for foods that are sensitive to heat such as guacamole, fresh juices and high nutritional beverages, wet salads, sliced deli meats, and several other food categories. Using HPP, these products contain no chemical preservatives, meet food safety standards, and have an extension of shelf-life up to two or three times longer than traditional preservation methods. Published results on sensorial analyses and consumer panels have confirmed similarities of flavor and taste of HPP products to fresh.
Simply put, high-pressure processing extends the shelf-life of packaged foods while maintaining the taste and texture consumers want without the additives they don’t.
But because HPP is a relatively new way to preserve food, many producers are unfamiliar with how to integrate it into production so Avure has developed methods to assist businesses to incorporate HPP.
Employing a team of food scientists, Avure works closely with manufacturers to develop products and recipes that get the best possible results from HPP. Avure also provides expertise with package design and process management, to ensure producers are as efficient and cost-effective as possible throughout every step of HPP. Avure’s innovative food lab is equipped with an AV-10 production machine, and years of expertise to help food manufacturers develop their best products using HPP.
As consumers continue to demand minimally processed food and cleaner labels, Avure HPP can help food manufacturers exceed consumer expectations.
© FoodBev Media Ltd 2020