{"id":4012,"date":"2018-12-14T08:51:24","date_gmt":"2018-12-14T13:51:24","guid":{"rendered":"https:\/\/www.hiperbaric.com\/?p=4012"},"modified":"2020-09-18T10:36:24","modified_gmt":"2020-09-18T08:36:24","slug":"packaging-and-hpp","status":"publish","type":"post","link":"https:\/\/www.hiperbaric.com\/en\/packaging-and-hpp\/","title":{"rendered":"Packaging and HPP, what should you focus your attention on"},"content":{"rendered":"

\"HPP<\/p>\n

Packaging <\/strong><\/em>not only extends the shelf life of foods but protects the products from detrimental external agents like chemical compounds or spoilage microorganisms. And combined with high pressure (HPP) lengthens the shelf life as well. Although, many food industries wonder if their current packaging would withstand pressures of up to 6,000 bar. In this post we talk openly about the technical aspects of packaging applied to HPP products and, especially, the use of polymer ethylene vinyl alcohol (EVOH) so widely used in the food industry for its oxygen barrier capabilities.<\/strong><\/em><\/p>\n

<\/p>\n

HPP packaging will make up $1.1 billion of the food packaging market within the next five years (Global High-Pressure Processing Market: Trends Analysis & Forecasts to 2021). \u201cHigh-Pressure Processing Equipment Market \u2013 Global Trend and Forecast to 2022\u201d, predicts an annual 11.26% growth rate and shows the paradigm shift in consumer behavior in the food industry now days. Also, once primarily concerned with cost, today\u2019s consumers are placing more focus on environmentally friendly, sustainable purchasing.<\/p>\n

A recent Nielsen study of 30,000 consumers from nations across the globe found that over half of consumers are willing to pay more for environmentally friendly products and that 52% of consumers base their purchase decisions, in part, on the eco-friendliness of the packaging.<\/p>\n

According to Universal Pure:<\/a><\/p>\n

\u201cthe food and beverage industry\u2019s demand for longer <\/em>shelf life and superior sustainability also contributes to growth within the market. Food waste is a huge issue \u2013 environmentally, ethically, and financially. Companies want to be responsible and make sure goods food does not go to waste. Longer shelf life<\/em> decreases a product\u2019s chance of ending up in a landfill. Additionally, the longer a product lasts, the further it can be distributed and sold.\u201d<\/em><\/p>\n

High pressure processing (HPP), due to the physical aspects inherent to hydrostatic pressures and their effect on pathogenic and altering microorganisms, already significantly increases the shelf life of the product. All this, while preserving the organoleptic and nutritional properties. Its use combined with proper packaging processes only prolongs this life.<\/p>\n

In addition, natural, low-resource, and environmentally friendly; HPP packaging utilizes recycled and recyclable materials that allows food products to be refrigerated rather than frozen. This appeals more to consumer\u2019s shifting concerns. The main issue is that many companies doubt which are the right materials and packaging that works well with HPP.<\/p>\n

Essential points for successful HPP Packaging<\/h2>\n

How HPP works for in-pack equipment<\/a>. Once packaged the product is placed into baskets, submerged in water and pressurized, so it is essential:<\/strong><\/p>\n

    \n
  1. Reliable seal that prevents water from entering.<\/li>\n
  2. A durable material that withstands extreme pressures and extra manipulation.<\/li>\n<\/ol>\n
    \"In-Pack
    In-Pack HPP Process<\/figcaption><\/figure>\n

    Know the basic principles of hydrostatic pressures. <\/strong>They are applied uniformly and instantaneously throughout the product, so it is essential:<\/strong><\/p>\n

      \n
    1. That the product has in its composition at least 30% water activity. Which allows it to adapt to volumetric reduction of up to 15%, which entails the application of high pressures.<\/li>\n
    2. The head space is not excessive to prevent the container from collapsing and to optimize the filling coefficient per container. It is advisable to fill the container, at least 90%.<\/li>\n
    3. The material of the container is sufficiently flexible to withstand 10%-15% the “squeezing” (mechanical stress) to which the pressure will be subjected.<\/li>\n<\/ol>\n

      \"HPP<\/p>\n

      Know the characteristics of the product and consumer demand to offer the best option in the market. Aspects <\/strong>to consider, would be:<\/strong><\/p>\n

        \n
      1. Easy open is an important feature that allows consumers to open the package and sometimes reuse it as the one used by Sadia Soltissimo \/ BRF in Brazil<\/a><\/li>\n
      2. Additional barriers: Combining HPP with modified atmospheres, vacuum, and different types of materials such as EVOH.<\/li>\n
      3. Using the label of the container to associate the advantages of high pressure or the adaptation to a certified system such as the Cold Pressure Council.<\/a><\/li>\n
      4. Sustainability: Since most of the products are packaged in plastic, it is important to try t use recyclable materials. If it is a beverage, you can to resort to a process that allows packaging in other types of materials, such as the In-Bulk System<\/a> developed by Hiperbaric.<\/li>\n<\/ol>\n

        This may seem that there are a handful of packaging that are suitable for High Pressure Processing (HPP). Truth is that there are several options in different shapes and sizes that can be used for HPP:<\/strong><\/p>\n