Tag Archives: HPP

High Pressure Processing

I have posted information on High Pressure Processing (HPP) before covering the process, linking to a factsheet and describing a product. HPP is a relatively new process that has advantages in the consumer preference for freshness and health that have been developing recently.


Food safety and quality drive demand for high pressure processing

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This article gives a few of the major points found in a recent market investigation.

  • The USA is the leading market for HPP products
  • The East, although an attractive market, has certain constraints based on consumer habits
  • Equipment sales are projected to reach $600 million by 2018
  • Product sales are expected to reach 2,2 billion in the same year
  • Beverages, ready to eat meals, raw proteins and raw pet food have been the successful products to date.

Is this the next big thing in African Food Processing? – I doubt it is likely to become a widely used technology. We still need to catch up with more standard capital intensive technologies as our middle class develops and demands more quality.

However, where we are developing new markets for the indigenous plants of Africa, there is surely an opportunity for HPP to retain flavours and beneficial chemicals tahtt will appeal to wealthy consumers.

Garden of Flavour Juices – Interesting Foods

Is this a real product or is it a marketing man’s response to a consumer trends survey?

Garden of Flavor cold pressed organic juices

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So what are the claims of this juice range

  • Organic
  • Cold Pressed
  • High Pressure Processed
  • Probiotic culture
  • Fresh ingredients
  • Never heated
  • Gluten Free

Very cleverly the probiotic survives high pressure process, so can essentially be added before the juice is high pressure processed to maximise its shelf life. By the way its not 100% clear if in bottle HPP processing is used or not – I ams to follow up on this.

The ingredients foci on healthy foods using citrus to improve the flavour of what they call Green Juice. Green Harmony includes the following ingredients – “Organic cucumber, Organic Apples, Organic Romaine Lettuce, Organic Kale, Organic Celery, Organic Lemon, Organic Spinach, Organic Parsley and Over One Billion Deliverable Probiotic Cultures”

So many characteristics that one wonders if it is not overdone, I don’t think I can find another processing/ingredient issue to add. Thats assuming there are no colorants or flavours added.

Then this high tech product goes into a very homely looking  package about which there are no environmental claims made. There is also no focus on sustainability which may be a problem with a juice that requires 5 kg of leafy green vegetables to produce 473 ml of juice.

Also read about: Difference Between Magic Bullet And Nutribullet.

High Pressure Processing

A few days ago, I came across the first product that I have seen that was marketed on the fact that it was High Pressure Processed. The brand name of these juices is ColdPress and the fact that they are produced using High Pressure Processing (HPP) is explained on their web page. HPP is claimed to “retain the pure taste, nutrition and antioxidants of fresh fruit”.

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One of the leaders in the commercial application of this technology is Avure who claim to have supplied over a half of all the commercial HPP equipment installed in the world.

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HPP is usually run as a batch process where the material in a sealed container is placed in a pressure vessel which is filled with water and pressurized to 600 MPa (87,000 psi) for a few minutes. Avure does note that it is possible to develop semi continuous systems using bulk pasteurization and aseptic packaging. I have always been a fan of the concept of filling and sealing a bottle, before sterilising the closed unit in a fail safe way. This is what has made the in bottle pasteurisation of beer such a successful process.

What is clear is that HPP is a costly process and that the product needs to have characteristics that make the consumer able to pay the premium price.

The Avure website has some good technical information on processing as well as a white paper that addresses the less technical business and quality issues in some detail.

click the image to visit the website

Practical Information on High Pressure Processing (HPP)

This article in Food & Beverage Reporter, gives more practical information on HPP than I’ve seen for a long time.


Food & Beverage Reporter _ DevTech - Big extensions in the shelf lives of perishable foods.jpg

from: Food & Beverage Reporter
(click image for full story online)


The article described Avure’s HPP technology that generates the extreme pressures (up to 600 MPa/87,000 psi) which improves food safety and extends shelf life through the inactivation of foodborne pathogens and spoilage organisms in packaged foods. However, it retains the fresh or just-prepared characteristics without causing changes in nutrition, colour or texture.

Product is packed in its final consumer package or a bulk package, and loaded into a cylindrical load basket. The basket is placed in a water-filled pressure vessel where temperature and pressure are controlled.On an amortised basis, HPP processing is likely to cost around R1/kg of food product.