Avure Technologies - March 2018 - 2

Control and Prevention, 48 million people in the
U.S. get sick, 128,000 are hospitalized and 3,000
die from foodborne illness on an annual basis.
For food and beverage companies of all sizes
and product portfolios, the implications of such
consumer behaviors and marketplace trends mean a
simultaneous focus on food safety, clean labels and
more natural profiles. One solution that delivers on
those attributes is High Pressure Processing (HPP),
a natural, clean label pasteurization technique that
eliminates pathogens including Listeria, E. coli and
Salmonella in packaged foods while also extending
shelf life. HPP uses ultra-high pressure purified water
in a process that applies 87,000 pounds of pressure
per square inch to inactivate harmful pathogens;
by applying pressure in all direction uniformly, HPP
foods retain their shape. The market value of HPP
food products reached $12 billion in 2017, and is
expected to double over the next six years.
JBT Avure Technologies has been the leader in high
pressure technology since 1950, and its equipment
has been involved in the creation and delivery of 70
percent of commercially available HPP products.
"The HPP market is growing because of consumer
demand for clean label products that are also
safe to eat and drink. Demand is aligning with the
capability and technology to deliver products that
earn consumer trust," says Jeff Williams, HPP vice
president and general manager. "Another inherent
benefit is quality: HPP offers better taste, texture and
nutrition than traditional high-heat pasteurization,
without the use of preservatives or added chemicals."
HPP equipment is more accessible to today's food
companies, as JBT Avure Technologies offers more
and different type of machines for HPP, including
higher capacity systems and machines that are more
cost-efficient. HPP is also available through special
service providers or tollers, which enables smaller
and startup companies to use the technology
without having to make a capital investment in their
own HPP machines.
The HPP technique is used with a variety of
products, including beverages, meat, dairy, seafood,
fruits and vegetable, as well as emerging categories
like refrigerated soups, baby food, pet food, new
functional beverage alternatives and ready meals.
The method works with products that have high
water content, that are acidic and that have a cold
chain of distribution. "The growth potential is strong
for this method, as food producers expand their
product lines to meet their customers' growing
needs, while also maintaining their strong focus on
safety and clean labels," says Williams.
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