Culinology - September 2017 - 39
FOOD safety
IF YOU'RE
LOOKING
FOR QUALITY
INGREDIENTS,
WE'VE GOT
EVERYTHING
UNDER THE SUN.
The use of HPP may improve the safety and extend the shelf-life of products.
© nd700- stock.adobe.com
*
processors offer HPP, she said.
A great benefit is that HPP results in
the manufacture of completely clean
label food products - not only with
much longer shelf life, but without
preservatives.
"Consumers have become more
and more concerned about preservatives in food - they don't want to
consume food loaded with preservatives - and HPP keeps them out,"
Ms. Pitzer said.
Because of its success, HPPprocessing is being expanded to
other products, including pet food,
baby food, soups and ready-to-eat
meals, said Jaime Nicolas-Correa,
USA director for Miami, Fla.-based
Hiperbaric, the other major HPP
equipment maker.
"And food service is a big and
growing market for HPP," he said.
Kevin Myers, senior vice-president
for research and development at
Hormel Foods Corp., said his company uses high-pressure processing
to achieve food safety in products that
are handled a great deal in processing, and are sliced. Lunch meats and
many other products fit this bill, and
much HPP is concentrated in food
service, with products going to restaurants and other institutional destinations, rather than retail.
"The advantage of using HPP to
make clean label products is that
there are no antimicrobials, as well
as a longer shelf life," he said. "In the
traditional processing, you can have
both shelf life loss and loss of flavor in
the food."
HPP in the meat and poultry industry is used largely for fully-cooked
products, not for raw items, Mr. Myers
added.
Consumer education
The other major step being taken by
the industry now is establishing a logo
or seal called "Cold Pressure Verified"
that will appear on food packaging
that's been high-pressure processed.
"The purpose of the label will be
to identify foods processed through
HPP and assure consumers that it
has been processed this away, according to standards set by the council," said Mr. Nicolas-Correa. "It's a
way to educate consumers and help
them recognize HPP products on the
shelf."
Since consumers want food products that don't have preservatives or
additives and since manufacturers
and consumers both have an interest
in foods with longer shelf life, it appears high-pressure processing has
only one direction to go: up. *
*
*
*
*
*
*
*
*
Organic Spice Line
Non-GMO Project Verified
Gluten Controlled Options
In-house Steam Sterilization
Full Line of Conventional
Spices and Herbs
Tea Cut Spice Line
Roasted & Toasted
Spice Line
Cryogenic Milling
Coordination of Global
Process Controls
www.kalustyan.com
For more information contact
Kerri Goad-Berrios,
Vice President, Sales
kerri@kalustyan.com
SEPTEMBER 2017 | Culinology |
39
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Table of Contents for the Digital Edition of Culinology - September 2017
Culinology - September 2017
Table of Contents
President's Letter - Big ideas in Culinology
Emerging Trends - Taking sausage to the next level
Flavor Trends - Condiment creations - What's next?
Ingredient Trends - The seeds of beverage innovation
Campbell moves beyond pea soup
A broader market for plant protein
Member Profile - Those who can, teach Culinology
Sage advice from the professor
Expert Voices - Futuristic 'clean meat'
Food safety - High-pressure processing evolves
Industry News
Petits Fours
News Bites
Ad Index
Culinology - September 2017 - Table of Contents
Culinology - September 2017 - 2
Culinology - September 2017 - 3
Culinology - September 2017 - President's Letter - Big ideas in Culinology
Culinology - September 2017 - 5
Culinology - September 2017 - Emerging Trends - Taking sausage to the next level
Culinology - September 2017 - 7
Culinology - September 2017 - 8
Culinology - September 2017 - 9
Culinology - September 2017 - Flavor Trends - Condiment creations - What's next?
Culinology - September 2017 - 11
Culinology - September 2017 - 12
Culinology - September 2017 - 13
Culinology - September 2017 - 14
Culinology - September 2017 - 15
Culinology - September 2017 - 16
Culinology - September 2017 - 17
Culinology - September 2017 - Ingredient Trends - The seeds of beverage innovation
Culinology - September 2017 - 19
Culinology - September 2017 - Campbell moves beyond pea soup
Culinology - September 2017 - 21
Culinology - September 2017 - A broader market for plant protein
Culinology - September 2017 - 23
Culinology - September 2017 - Member Profile - Those who can, teach Culinology
Culinology - September 2017 - 25
Culinology - September 2017 - 26
Culinology - September 2017 - 27
Culinology - September 2017 - Sage advice from the professor
Culinology - September 2017 - 29
Culinology - September 2017 - Expert Voices - Futuristic 'clean meat'
Culinology - September 2017 - 31
Culinology - September 2017 - 32
Culinology - September 2017 - 33
Culinology - September 2017 - 34
Culinology - September 2017 - 35
Culinology - September 2017 - 36
Culinology - September 2017 - Food safety - High-pressure processing evolves
Culinology - September 2017 - 38
Culinology - September 2017 - 39
Culinology - September 2017 - Industry News
Culinology - September 2017 - 41
Culinology - September 2017 - 42
Culinology - September 2017 - 43
Culinology - September 2017 - 44
Culinology - September 2017 - 45
Culinology - September 2017 - Petits Fours
Culinology - September 2017 - 47
Culinology - September 2017 - 48
Culinology - September 2017 - News Bites
Culinology - September 2017 - Ad Index
Culinology - September 2017 - 51
Culinology - September 2017 - 52
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