High pressure processing (HPP) has been essential for the development of the avocado industry. HPP is a non-thermal food preservation method that uses water at room temperature (4-25 ° C) to generate pressure levels of up to 6,000 bar (87,000 psi / 600 MPa) on products already in their final packaging. For avocado-based products, high-pressure processing provides the delicate balance between quality, nutrition, safety and convenience, meeting the high expectations of consumers and avocado processors that demand a clean label, as well as meeting strict regulatory standards.
In this webinar you will learn about:
• Benefits of high pressure processing (HPP) for avocado-based products
• HPP effects for avocado processing: microorganisms control, shelf life extension and premium organoleptic quality
• Overview of the avocado processing industry
• Case study by Fresh Innovations (¡Yo Quiero! Brands), guacamole manufacturer leveraging HPP
Request it for free
You will directly receive the recording of the webinar in your email
Hiperbaric USA CST
Vinicio Moreno-Serment, Ph.D.
HPP Applications Specialist