Inactivation of Salmonella spp in Fresh Poultry by High Pressure Processing
HPP plays a key role in reducing the risk of releasing Salmonella-contaminated poultry products to the consumer market. Discover how fat levels in fresh poultry and acclimation of Salmonella in fresh poultry can affect the efficacy of HPP on pathogen injury, inactivation, and recovery during the product’s refrigerated shelf-life.
Read more >Challenges and Research Advances of HPP for Pet Food
HPP is gaining popularity among pet food manufacturers, who wish to make their products more appealing, safer, and of higher quality. Discover the benefits of HPP for pet food, including premium raw like quality, clean label, safety, and extended shelf-life, and the latest industry research advances.
Read more >Q&A with HPP Raw Pet Food Manufacturers
Discover the benefits of HPP for raw pet food by listening to two pet food manufacturers based in New Zealand and the United States, that decided to implement the technology in their production lines.
Read more >HPP for Fish Products
HPP can be used to extend the shelf-life of fish and to preserve the sensorial and nutritional qualities of ready-to-cook fish. Discover how HPP eliminates common fish pathogens like Anisakis spp. or Listeria spp., among others, and slows down spoilage microorganism growth.
Read more >Shells Away with High Pressure Processing (HPP) Shucking
Lobsters, oysters, scallops and crabs are a culinary delicacy and a healthy protein source, but aw shucks… For most of us, removing the outer lobster shell or opening oysters is a tricky, time-consuming and intensive task, as shucking requires skill, a sharp knife and most importantly, lots of patience! Nonetheless, one of the most popular and visually impactful HPP seafood commercial applications is the 100% meat extraction of bivalves and crustaceans, allowing consumers to worry only about the best way of enjoying them. In this session, we'll do a live HPP cycle, explaining the benefits of HPP for seafood products.
Read more >HPP Opportunities for the Dairy Industry
Milk and dairy products are an excellent source of proteins, vitamins, and minerals. These products traditionally were consumed fresh, which led to numerous outbreaks and commercial losses. Thermal pasteurization greatly improved shelf life and food safety, but the organoleptic quality of the resulting products was affected. Over the last few years, HPP has been positioned as a valid alternative to heat pasteurization to maintain taste, color and texture of dairy products at the same time that spoilage microorganisms and pathogens are inactivated.
Read more >High Pressure Thermal Processing (HPTP) vs Thermal-only Processing
The future of High Pressure Thermal Processing is here, we present you the lastest commercial developments in this technology: the state of the commercialization and the advantages of using this technology in comparison to conventional thermal processing.
Read more >Innovating Pharma & Cosmetic Products Using HPP
The pharmaceutical industry is beginning to leverage HPP technology. In recent years, interest in HPP has been increasing for the development and preservation of pharmaceutical products, as well as the research of new vaccines and drugs. In cosmetic products, HPP offers the possibility of developing products with ingredients that are natural, organic, and ecological. The main advantage of HPP for this application is that it maintains the color and texture, allowing the development of formulas free of chemical additives.
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