Welcome to the HPP Food Science Newsletter

Welcome to our new LinkedIn newsletter series, "HPP Food Science"! In this series, we'll delve into the fascinating world of High Pressure Processing (HPP) and its applications in the food industry. Our goal is to provide you with in-depth, scientifically-backed information on how HPP is revolutionizing food safety, extending shelf life, and enabling clean label opportunities across various food applications.

Each article will share insights from scientific studies, industry trends, and practical implementations to keep you at the forefront of this exciting field.

Now, let's kick off our series by introducing the fundamentals of HPP technology.

How does HPP Technology Work?

High Pressure Processing, also known as pascalization or cold pasteurization, is a non-thermal food preservation method that uses extremely high hydrostatic pressure (usually 600 MPa or 87,000 psi) to inactivate harmful microorganisms in food products.

The process works as follows:

1. The food product, already sealed in its final flexible packaging, is placed in a vessel filled with water.
2. The vessel is sealed and additional water is pumped in, creating intense hydrostatic pressure.
3. This pressure is maintained for a specific time (usually 180 seconds), depending on the product and desired outcome.
4. The pressure is released, and the product is removed, ready for distribution.

HPP follows the isostatic principle, meaning the pressure is applied uniformly and instantaneously throughout the food product, regardless of its size or shape.

Benefits of HPP Technology

• Food Safety: HPP effectively inactivates pathogenic bacteria, viruses, yeasts, and molds, significantly improving food safety without the use of heat or preservatives.
• Shelf-Life Extension: By eliminating spoilage microorganisms, HPP can extend the shelf life of many food products, sometimes doubling or tripling it compared to non-HPP treated counterparts.
• Clean Label Opportunities: HPP allows manufacturers to reduce or eliminate chemical preservatives, aligning with consumer demand for clean label products.
• Nutritional and Sensory Quality Retention: Unlike thermal processing, HPP maintains the nutritional value, flavor, texture, and color of foods, as it doesn't break covalent bonds.

HPP Applications: A General Overview

HPP is suitable for a wide range of food products, particularly those with high water content. Some common applications include:

• Raw and ready-to-eat meats and seafood
• Fruit and vegetable juices, smoothies and purees
• Guacamole and other plant-based dips
• Dairy products like yogurt and cheese
• Wet salads and ready meals
• Pet food

Successful Key Factors in HPP

• Water Activity: HPP is most effective in foods with high water activity (aw > 0.92). The presence of water is crucial for pressure transmission and microbial inactivation.
• Temperature and pH: While HPP is a non-thermal process, temperature and pH are critical factors. It's important to note that HPP alone does not inactivate bacterial spores. Therefore, to control spore germination and growth, HPP products must remain in the cold chain (refrigerated) and typically have a pH below 4.6.
• Packaging: HPP requires flexible packaging that can withstand the high pressure without losing its integrity or seal. Common materials include high-barrier flexible plastics.

Stay Tuned for Upcoming HPP Food Science Articles

In our upcoming articles, we'll dive into specific food applications, exploring the latest research around food safety, shelf-life extension and clean label opportunities.

Do you have any specific food applications or topics you'd like us to cover in future articles? We'd love to hear your thoughts and questions!