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
Language: English 
Request it for free
You will directly receive the recording of the webinar in your email
Panelists
Roberto Peregrina
Hiperbaric USA CST
Vinicio Moreno-Serment, Ph.D.
HPP Applications Specialist
Ramón Paz-Vega
General Manager
Jeff Morris
President
