Culinology - September 2017 - 37
HIGH-PRESSURE
processing evolves
A
s the high-pressure processing industry continues its growth in processing
more meat, poultry and other food products,
the industry is taking steps to establish best
practices and educate consumers about the
benefits of high-pressure processed foods.
At the same time, the industry is preparing
to apply labels and seals on food products
to show consumers that the food product
they're buying is made using the technology.
High-pressure processing (HPP) - also
called cold-pressure processing - is a type
of "cold" processing, as opposed to thermal
or heat processing, that makes food safe and
last longer, both killing pathogens and extending the food's shelf life. It kills pathogens
without cooking away flavor due to heat. The
process uses extremely high pressure - six
times the water pressure in the deepest part
of the ocean - and is done using hydrostatic
pressure in enclosed vessels - in machines
that are larger and much heavier than school
buses. While meat and poultry is a major
share of the market, HPP is also used in seafood, juices, salads and dairy products.
Earlier this year, the industry took steps
to begin forming a trade council composed
of manufacturers of HPP equipment, tollers
(companies who perform HPP for meat, poultry and other food manufacturers who don't
have their own equipment), and food manufacturers who use the processing method.
The newly-formed Cold Pressure Council
includes Hiperbaric and Avure Technologies,
the two largest HPP equipment manufacturers; American Pasteurization Co.; West
Liberty Foods; Universal Pasteurization;
Suja; Campbell's; Evolution Fresh; and Good
Foods Group.
"One of the high priorities for this council
will be establishing best practices for HPP,
which will make sure that food safety is most
important, as well as extending shelf life for
products," said Lisa Pitzer, chief marketing
officer for Avure Technologies in Erlanger, Ky.,
one of two major HPP equipment makers.
by Bernard Shire
editor@sosland.com
Setting high standards
In the meat and poultry industry, highpressure processing draws praise because
of its success in eliminating a dangerous
pathogen, Listeria monocytogenes, which
may cause Listeriosis, a disease that can
lead to death.
©cobraphoto-stock.adobe.com
SEPTEMBER 2017 | Culinology |
37
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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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