The Role of High Pressure Processing in Beverage Innovation

 Breaking News
  • HKScan Strengthens its Meals Offering With Investment in Estonia HKScan, the leading Nordic food company, plans to invest in its Rakvere unit in Estonia. The €8 million investment will go towards modernising the unit’s frying department, including the expansion of the building and the installation of new cooking and packaging lines enabling implementation of new technologies and packaging solutions. Construction is to commence in [...]...
  • Food and Drink is at the Heart of the UK’s Largest Packaging Show Packaging Innovations, Empack and Label&Print returns to Birmingham’s NEC on 28 February-1 March 2018, and is set to be the most innovative show to date. With over 290 exhibitors already signed up, the UK’s largest annual event for the entire packaging supply chain will feature the latest industry innovations and technologies, alongside a major free-to-attend [...]...
  • AGRO Merchants Group Acquires Grocontinental AGRO Merchants Group, a global leader in cold storage and logistics solutions, announced today the acquisition of UK-based Grocontinental Limited. This transaction reinforces AGRO’s position as the leading cold storage and logistics provider in the United Kingdom and Ireland, deepens its commodity expertise, and substantially enhances its value-added service offerings for customers. David Grocott and Linda Grocott, third generation owners of [...]...
  • Trade Fair and More – The Event and Congress Programme For Anuga FoodTec 2018 Resource efficiency will be the primary focus of Anuga FoodTec 2018, the leading international supplier fair for the food and beverage industry, which will be held in Cologne, Germany from 20 to 23 March 2018. Around 1,700 suppliers from more than 50 countries will be presenting their new products for the production and packing of [...]...
  • TINE to Invest €77 Million in New Jarlsberg Plant in Ireland TINE, Norway’s largest farmer-owned dairy co-operative, is to invest €77 million in a dairy with the capacity to produce 20,000 tonnes of Jarlsberg cheese a year. The goal is to secure and strengthen Jarlsberg sales outside of Norway as export supports are phased out in 2020. This will make export of Jarlsberg from Norway unprofitable. “Jarlsberg [...]...

The Role of High Pressure Processing in Beverage Innovation

The Role of High Pressure Processing in Beverage Innovation
July 23
11:05 2013

By Errol Raghubeer, Ph.D., Vice President Microbiology & Food Technology, Avure Technologies

As consumers trade in their traditional carbonated soft drinks and fructose-laden juices for alternative beverages that are “healthy,” “fresh” and “all natural,” the global beverage industry has responded with countless innovative products – and increased competition in this rapidly growing market. It’s not surprising that for beverage manufacturers, one of the top three expected key changes in business structure is to “expand in emerging markets.”*

This demand for the convenience and health benefits of fresh all-natural juices and other beverages comes hand in hand with consumer expectations that these products be safe and maintain their sensory properties.

Pathogen Elimination, Nutrition and Flavor Retention, Shelf-Life Extension

High Pressure Processing (HPP), a mainstream pre- or post-package process, maintains the fresh taste and nutrition properties of fresh juice. With HPP, fresh juice product is subjected to very high pressures (up to 87,000 psi), for short exposure times to achieve the inactivation of foodborne pathogens such as Salmonella, E. coli O157H:7, Listeria monocytogenes and Cryptosporidium parvum, and spoilage organisms, including yeast and mold.

The results of published studies and those by Avure Technologies confirmed that the use of HPP on fresh juice, and other beverages made from fruit-vegetable blends, fruit and yoghurt combinations and smoothies (Figure 1), nut milks and other blends meet the FDA 5-log pathogen reduction requirement as well as those of other countries. In the beverage industry HPP is a post lethality treatment in the final package that can be incorporated as a critical control point (CCP) in a HACCP program to ensure food safety.

Figure 1

Heat treatment and other processes have adverse effects on taste, color, and significantly affect vitamins and other bioactive compounds. One of the biggest advantages of HPP in the beverage industry is that the nutrients remain largely unaffected and most sensory properties remain unchanged. Additionally, beverage manufacturers using HPP can offer natural products to their customers as there is no need for preservatives to control pathogens and spoilage microorganisms.

Beyond flavor profile and retention of nutritional value, such as Vitamin C, folic acid, niacin, and antioxidant content, (Figure 2), HPP can extend refrigerated shelf life to several months depending on product formulation and packaging. Longer shelf life translates to increased distribution opportunities, reduced returns, greater tolerance to cool chain abuse, and more efficient production scheduling.

Figure 2


Retail Opportunities For Fresh and Handcrafted Beverages With HPP

Shelf-life extension being offered by HPP is causing retailers, like Whole Foods, to take delivery of natural and nutritious beverage products created by smaller, boutique beverage purveyors that address their shelf-life needs as well as those of their customers. The profit margins to be achieved with high value beverage products are welcomed by larger retailers fighting for the beverage dollars being spent in juice and smoothie shops on street corners in nearly any locale today.

Take the example of Vegesentials, a U.K. company founded by Managing Directors Patience and Andrew Mugadu, to blend and market their line of fresh, all natural, super-vegetable juices and smoothies. Scaling up to meet retail demands meant facing the challenge of how to make a commercially viable product without losing fresh, homemade flavor and inherent nutrition.

With HPP, Vegesentials juices deliver exceptional fresh taste with complete nutrient retention that stay fresh longer – in some cases for as much as 30 days – and have been picked up by Whole Foods and other retailers, something that would not otherwise have been possible.

To learn more about Avure High Pressure Processing Solutions, go to www.avure.com/food, watch “The Science of HPP and Beverage Innovation(info.avure.com/foodbevbiz), or call +1.614.891.2732.

* Source: Global Beverage Survey 2013-2014: Market Trends, Buyer Spend and Procurement Strategies in the Global Beverage Industry

About Author



Related Articles

Food & Drink Business Conference & Exhibition 2016

Upcoming Events

  • January 8, 2018RAI Exhibition
  • January 16, 2018Sival Plant Production Trade Show
  • January 17, 2018Dutch Organic Trade Fair
  • January 17, 2018Anfas Food Product
AEC v1.0.4

find food jobs

The Magazine

F&D Business Preferred Suppliers

New Subscriber

Subscribe Here