MSP MAGAZINE Issue 48

COVER STORY
The food industry recognizes the increasing
consumers’ demand and the importance to
assist in decreasing non-communicable
diseases. For this reason consumers look
for natural processes that help to keep
fresh food characteristics such as flavor
and nutrients while providing food safety
and extending shelf-life. High pressure processing
meets 100% of these requirements.
WHAT IS HIGH PRESSURE
PROCESSING (HPP)?
High Pressure Processing (HPP) is a nonthermal
technology that applies high
hydrostatic pressure (up to 6 000 bar),
during some seconds or minutes to provide:
• Clean Label. Reduces or eliminates
the need to use preservatives or other
additives.
• Premium Quality. HPP is a non-thermal
process that maintains the color, flavor and
nutritional value of products.
• Minimum Previous Cooking. Before the
HPP treatment, the ready-to-eat meal
requires only minimal cooking to achieve
optimal flavor.
• Extended Shelf-Life. HPP extends the
shelf-life of ready-to-eat products for
several weeks.
• Food Safety. HPP inactivates food-borne
pathogens and spoilage microorganisms
such as Salmonella spp., E. coli, molds and
yeasts. Furthermore, recontamination is
avoided since products are processed in
their final packaging.
The versatility of this technology allows it
to be applied to a wide variety of RTE meals
consisting of meat, fish, vegetables, rice,
and pasta. HPP also allows the development
of innovative products, guaranteeing
food safety and avoiding any type of recontamination
since the process is applied to
the final packaging.
38 | FEBRUARY/MARCH 2021 | MSP Magazine