high pressure processing of food and beverageconference.ifas.ufl.edu/citrus15/presentations/4_thurs...

High Pressure Processing of

Food and Beverage

What’s New?

Errol V. Raghubeer, PhD Senior VP, Microbiology & Food Technology AVURE Technologies, USA September, 2015

Avure Technologies September 2015

Today’s Discussion

• HPP Overview

• Category growth – Key drivers

• New products

• Application in major food categories

– Juice/beverages

• Products for children

– Prepared foods

– Raw pet food

• Commercial HPP equipment

HPP food applications


14.5/1

15,750/1,100

30,000/2,000

45,000/3,100

75,000/5,200

87,000/6,000

120,000/>8000

0

20000

40000

60000

80000

100000

120000

140000

Pre

ssu

re (

PS

I)

Relative Pressures

Pressure (PSI/Bars)


Vessel pressurizes food to 87k psi, 6000 bar Baskets move into vessel Vessel moves to frame Vessel fills with water Vessel drains water Vessel moves out of frame Food moves out of vessel Baskets loaded on conveyor

How HPP Works

Vessel Conveyor To Pack Off

Frame/yoke

Product in

baskets

Water

Storage

Tank

Intensifier Pumps Pre-fill Pump

http://www.avure.com/flash/HPP350L150K.asp

Growth of commercial HPP application

$12B US


0

10000

20000

30000

40000

50000

60000

70000

2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014

LIT

ER

S

YEAR

HPP COMMERCIAL INSTALLED (LITERS)

Commercial application of HPP by

product category


Food production volumes

RTE Meat/Poultry

Dips/spreads/wet salads

TOLL

Juice/Beverages

AVACADO Products

Fruit based products

SEAFOOD

Vegetables

Dairy/tofu

Continued HPP Growth category

• Continued global growth in beverage industry

– Larger beverage companies involvement

• Coconut Water – pure and blends

• Prepared foods category expanding

– Soups, dips, salad dressings, wet salads, condiments, ready

meals

– Greater selections in refrigerated section

• Movement away from frozen

• Raw pet food

– Regulation driven


New categories of HPP products

• High protein – Beverages

– Puddings

– Dips and salads

• Ready meals (refrigerator) – Complete meals

– Soups

• Baby foods – Fruit based purees

– Fruit-Vegetable based

• Raw Protein – Pet foods

– Raw poultry products

– Meat tenderization


Key factors for adoption of HPP in food and

beverage


1. Inactivation of pathogens – Meet regulatory requirements – Avoid food safety recalls – Brand protection

2. No heat or preservatives – Clean label – High consumer appeal – Fresh/natural taste

3. Maintains nutrition

– No damage to vitamins – No damage to bioactive compounds – Raw Quality

5. New products – Value added refrigerated products – Health formulations – Better sensory properties

Natural/Organic

Shelf Life & Quality

New Product Opportunities

Food Safety

Innovation

Nutrition & Health

Extension

4. Increased Shelf-life - Reach wider markets - Juice products >4 months - Extends quality

Fruit juice & vegetable beverages Market drivers

• Food safety (FDA 5-log Pathogen Rule) for fruit juice:

– Salmonella

– E.coli O157:H7

– Listeria monocytogenes

– Cryptosporidum parvum

• Nutrition

– No damage to vitamins and bioactive compounds

• Shelf-life

• Freshness – “raw” taste

Avure Technologies Confidential, 2014 10

5-Log pathogen reduction in apple - vegetable

juice beverage: 5,450 bars 2 min

0

1

2

3

4

5

6

7

0 1 7 14 25 46 67 75 90

Lo

g C

FU

/ML

Days in storage (4 oC)

E. coli O157:H7 Non-HPP E. coli O157:H7 HPP Salmonella Non-HPP

Salmonella HPP L. monocytogenes Non-HPP L. monocytogenes HPP

pH 4.1


Effects of HPP on pathogens in almond milk

beverage: 5930 bars, 3 min

0

1

2

3

4

5

6

7

8

9

0 1 7 14 21 30 45 62

Lo

g C

FU

/ML

Days after HPP

E. coli O157:H7 Non-HPP E. coli O157:H7 HPP Salmonella Non-HPP

Salmonella HPP L. monocytogenes Non-HPP L. monocytogenes HPP

pH: 6.4


Nutrition

Largely unaffected

• Vitamins

• Minerals

• Bioactive compounds

– Antioxidants, etc.

• Enzymes


Nutrition

- Vitamins and antioxidants

0

10

20

30

40

50

Vit

amin

C (

mg/

100m

l)

0 400

480 540

Pressure (MPa)

Ef f ects of Pressure on Vitamin CIn Fresh Orange Juice

Pro cess Tim e: 1 m in u te. Pro cess Tem p era tu re (IT) 2 0 o C

S tu d y (9 /2 0 0 1 ): Flo w In tern a tio n a l Co rp o ra tio n & Med a llio n La b o ra to ries.

0

5

10

15

Fol

ic A

cid

(ug/

100m

l)

0 400

480 540

Pressure (MPa)

Ef f ects of Pressure on Folic AcidIn Fresh Orange Juice



0

0.2

0.4

0.6

Nia

cin

(mg/

100m

l)

0 400

480 540

Pressure (MPa)

Ef f ects of Pressure on NiacinIn Fresh Orange Juice



Medallion Laboratories.

0

20

40

60

80

Control (No HPP) HPP-5°C HPP-10°C HPP-15°C HPP-20°C

Process conditions

Ch

loro

ph

yll

(m

g/1

00

g)

3000

4000

5000

Control (No HPP) HPP-5°C HPP-10°C HPP-15°C HPP-20°C

Tempertaure of HPP Water at 6000 bars

Ca

ro

te

ne

s (

Lu

te

in)

mc

g/1

00

g

Chlorophyll Lutein

Fresh/Raw taste

0

10

20

30

40

50

60

70

80

Fresh Orange

Sweet

Acid

Processed Pithy/Rindy

Tangy/Juicy

Bitter

Fresh

HPP

Heat Pasteurized


Orange and apple juice loading in HPP vessel

Holland and Brazil


Cut fruit in juice, fruit purees, jams

Avure Confidential, 2015 17

Examples of beverages in the US


Natural One HPP juices in Brazil

AVURE Technologies Confidential 2015 19

“HPP technology that keeps our pure Natural One juices fresh and nutritious.”

HPP beverage products -Larger companies are in


New HPP Kids’ products

Avure Technologies July 2015

New HPP Kids Snacks from Bolthouse - USA


Coconut products


120

days

Prepared/Manufactured Foods

• Refrigerated category growing • Value added

• Home-made appeal

• Natural, clean label • Meets Natural/Organic market demand

• No preservatives

• Reduced Sodium

• Convenience • Heat and serve (entrées)

• Ready to cook (marinated meats, fresh pasta)

• New products • Meet market demands for healthier foods

• Positive effects on hydrocolloids, proteins


Shelf-life Hummus With and without preservatives

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00

8.00

9.00

0 20 40 60 80

log

10(C

FU

/g)

Days after HPP

Hummus Natural (No Preservatives)

APC (non-HPP) APC (HPP)Yeast (non-HPP) Yeast (HPP)Lactics (non-HPP) Lactics (HPP)

0.00

1.00

2.00

3.00

4.00

5.00

6.00

7.00

8.00

0 20 40 60 80

Days after HPP

Hummus with Preservatives

APC (non-HPP) APC (HPP)Yeast (non-HPP) Yeast (HPP)Lactics (non-HPP) Lactics (HPP)

25

Avure – Applications (Ready Meals)


Dips, sauces, condiments, salad

dressings, salsas.


Soups/sauces

• “Soup will be a big category,” said Irwin Simon, CEO of Hain

Celestial. “…….. I just see the opportunities in fresh, H.P.P. (high

pressure pasteurization), which gives you a longer shelf-life, and

that’s something we will continue to do.”


Raw Protein: Pet food, poultry

market drivers

• Ground products

– High interest recently

– Several Major recalls

– Salmonella, Listeria, E. coli

– Regulatory requirements


Avure’s HPP Food Syatems

30

AV-S

Thank you

• Questions?


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