Freshly processed fruit and vegetable products are introduced into a ...
Freshly processed fruit and vegetable products are introduced into a ...
Freshly processed fruit and vegetable products are introduced into a ...
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Elimination of micro-organismsHigh pressure, between 400 MPa/ 58,000 psi <strong>and</strong>600 MPa/ 87,000 psi from 1 to 5 minutes, reduces severallogs of spoiling micro-organisms (yeasts, moulds, lactic acidbacteria, psycrotrophic bacteria) <strong>and</strong> pathogens (E.coli,Listeria, Salmonella, Cryptosporidium…) in <strong>fruit</strong> <strong>and</strong> <strong>vegetable</strong><strong>products</strong>.log CFU/ml876543210Total microflora of orange juice control or pressure<strong>processed</strong> during 1 min at 500 MPa / 72,500 psi0 5 10 15 20 25 30Storage days at +5ºCFunctional / Organic foods <strong>and</strong> beveragesControlHPPOne of the main trends that is making HPP successful is thedevelopment of natural, organic, preservativefree, <strong>and</strong> functional<strong>products</strong>. HPP as a non-thermal <strong>and</strong> delicate post-packaginglethality intervention, allows development of healthier food: rich invitamins, anti-oxidants <strong>and</strong> thermosensitive antimutageniccomponents, bringing a higher level of functionality to new <strong>products</strong>.Shelf-life increaseShelf-life is multiplied from 3 up to 10 times comparing withthe same product without HPP, stored at same temperature.In any case, more than microbial shelf-life, sensorial qualityis maintained much longer thanks to micro-organismdestruction: no fermentative taste due to yeasts, moulds orlactic acid bacteria. HPP <strong>products</strong> stay fresh much longer.HPP advantagesSome examples of HPP <strong>products</strong> in the market• Post packaging/bottling pasteurization processavoiding any recontamination: ➣ Secure <strong>products</strong>.• Effective in eliminating spoilage <strong>and</strong> pathogenicmicro-organisms: ➣ Protect the br<strong>and</strong>.• No impact on sensory, nutritional <strong>and</strong> functionalproperties: ➣ Create organic or functional foods.• Increases shelf-life maintaining product freshness:➣ Exp<strong>and</strong> markets.Product type ProductCountry Pathogens control Shelf-life increase Preservative-free Organic Functional Shelf-stableJuices &smoothiesPurees,coulis &saucesCuts & slicesReady-toeat mealsCitrus juicesApple, plum, strawberry, pear juicesJuices <strong>and</strong> smoothiesOrange juice <strong>and</strong> smoothiesOrganic apple juicesSmoothies <strong>and</strong> organic orange juiceBroccoli & apple, carrot juicesPomegranate juiceJuices & superfood smoothieAvocado pulp & guacamoleGuacamole regular & organicMexican style tomato saucesTofu & dressingsHummus <strong>and</strong> salsasFruit puree & coulisApple & strawberry jamsBlended apple <strong>fruit</strong> pureesAvocado halvesChopped onionsCooked, mixed <strong>vegetable</strong> mealsReady-to eat rice & blend of cerealsFranceItalyNorthern Irel<strong>and</strong>SpainPortugalAustraliaCzech RepublicAustraliaUSAMexicoUSAUSAUSAUSAAustraliaItalyCanadaMexicoUSASpainJapan√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√√The rights <strong>are</strong> reserved to modify the characteristics indicated in this catalogue without previous advice.Marzo 2009
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