hpp vegetables&salads promatec food ventures nc hyperbaric
TRANSCRIPT
www.nchyperbaric.com
Promatec Food Ventures: De presentatie Vegetables & Salads 2009
www.nchyperbaric.com
High Pressure Processing:Focus on vegetables and salads
NC Hyperbaric
www.nchyperbaric.com
INDEX
1) High Pressure Processing: interest of an emerging NTP
2) Value propositions of an innovative technology
3) Commercial applications: FOCUS ON VEGETABLES
3) Conclusion
www.nchyperbaric.com
� Production and Headquarters in Burgos, Spain
WHO WE ARE
�NC HYPERBARIC designs, manufactures and markets highpressure processing equipment for the food industry
�GLOBAL LEADING SUPPLIER of the technology since 2005
www.nchyperbaric.com
Evolution of HPP industrial machines installed on continents
Introduction
1990
1991
1992
19931994
19951996
19971998
19992000
20012002
20032004
20052006
20072008
Total
124
116
98
84
69
54
41
31
20
1210
87775
321
71
4117
61089
85
111
26
2336
3312
11
1
22
034
212
13
121
11
51
211
Oceania
Asia
Europa
Amer ica
Total
www.nchyperbaric.com
SUCCESSFUL EXAMPLES ALL OVER THE WORLD
HIGH PRESSURE PROCESSING
www.nchyperbaric.com
Industrial HPP machines number versus food industries
Juices and
beverages
15%
Meat products
29%
Seafood and fish
15%
Others products
6%
Vegetable
products
35%
Introduction
www.nchyperbaric.com
HPP user companies size profile
� 61 different HPP users companies known all over the world
� 50 % are SME < 250 employees
Group > 5000
11; 18%
Very small < 10
3; 5%
10< Small< 50
19; 31%
50< Medium< 250
9; 15%
250< Large< 1250
13; 21%
1250< Very
Large< 5000
6; 10%
Introduction
www.nchyperbaric.com
Country Products
Spain Sliced cooked ham and “tapas”
USA Sliced cooked products and proscuitto ham
USA Poultry products
USA Pre-cooked chicken and beef strips
Spain Sliced cooked chicken, ham and turkey products, Serrano cured ham
Italy Proscuitto ham, salami & pancetta
Germany Cured and smoked sliced and diced ham
Japan N itrites- free bacon, sausages and sliced meat
USA Ready- to-eat meat based products
Spain Cured meat products & Serrano ham
Canada Cured meat products
USA Whole roasted chicken
USA Sliced cooked turkey and chicken
EXAMPLES AND IDEAS: current HPP
commercial products
www.nchyperbaric.com
• Shelf life increase• Opening seafood shell • Easy shellfish meat extraction• Sanitization (inactivation of Vibrio)
SOME EXAMPLES:
Shellfish and fish
Country Year Products
USA 1999 Oysters
USA 2001 Oysters
USA 2001 Oysters
USA 2001 Oysters
Canada 2004 Seafood
Canada 2004 Lobsters
N. Zealand 2004 Mussels shucking for meds
Italy 2004 Desalted cod
Spain 2004 Ready-to-eat salmon, hake & tuna
USA 2005 Lobsters
Korea 2006 Shellfish
Canada 2006 Seafood
HPP commercial products
www.nchyperbaric.com
Country Year Product
Japan 1991 Grapefruit juice
Japan 1992 Mandarin juice
France 1994 Citrus juices
Mexico 2000 Citrus juices and smoothies
Lebanon 2001 Fruit juices
USA 2001 Apple juice
Portugal 2001 Apple & citrus blended apple juice
Italy 2001 Fruit and vegetable juices
USA 2002 Orange juice, lemonade and smoothies
Czech Republic 2004 Broccoli & apple, beetroot, carrot juices
Northern Ireland 2006 Smoothies
Juices and beverages
• Sanitisation and shelf life increase
• Destruction of pathogens microorganisms
• Preservation of colour, flavour & vitamins
of freshly squeezed fruits
Commercial HPP products
www.nchyperbaric.com
FOCUS ON VEGETABLES,
SALADS, SPREADS
HPP commercial products
www.nchyperbaric.com
The NATURAL
appeal
• CLEAN LABEL
• No artificial ingredients: meet new standard of identity
• Consumers associate natural with quality
Exploit capacity
• Increase factory utilisation by square curving production
• Reach new markets from existing factory
• Extend supply chain and leverage existing supplies
Address spoilage
and returns
• Reduced costs from product failures and returns
• Through abuse, lengthy supply chain, or retail overstocking
• Identify 20% of production that is causing 80% of bad goods
Value propositions
HPP: COLD PASTEURISATION FOR
PROCESSED MEAT
www.nchyperbaric.com
FOOD SAFETY• Destruction of pathogens
• Brand protection
• Safest alternative for high risk products
NPD
OPPORTUNITIES
• New, unique products further than packaging changes
• Think about things that you could not do before
• Access value added niche markets
EXPORTS
• Secure your authorisation to the most demanding
countries
• USA, Japan
• EU becoming more restrictive on Salmonella etc
Value propositions
www.nchyperbaric.com
• Sanitisation and shelf life increase.
• Preservation of colour, flavour and vitamins.
• Reduction of the starch retrogradation of the rice.
• Reduction of PPO activity in avocado.
Vegetable products
HPP commercial products
Country Year Products
Japan 1990 Fruit jams and fruit and vegetable sauces
Japan 1994 Pre-cooked & hypoallergenic rice
USA 1997 Avocado products : guacamole, sauces
Italy 2001 Fruit jams
USA 2002 Avocado products
Mexico 2003 Avocado products
Mexico 2003 Avocado products
Mexico 2003 Avocado products
USA 2003 Sliced onions
Canada 2003 Apple products : jam and sauce
USA 2004 Tofu
Spain 2005 RTE vegetable meals
USA 2006 Tomato sauces
www.nchyperbaric.com
HPP RICEECHIGO SEIKA (Japan)
� Precooked rice (no starch retrogradation).
� Hypoallergenic rice (improves rice porosity andextraction with salt of allergenic proteins).
� Easy to prepare brown rice
� Rice cake with aromatic herbs
Marketing of :
www.nchyperbaric.com
IAN (Spain)Wave 6000/300
for RTE vegetables meals
www.nchyperbaric.com
RODILLA (Spain)
for sandwich fillings and spreads
Wave 6000/120
www.nchyperbaric.com
MAPLE LEAF (Canada)Wave 6000/300
for RTE meat based meals with rice, pasta, vegetables
www.nchyperbaric.com
• Whole range of tofu patès
• Sanitisation and shelf life increase.
• Preservation of colour, flavour and vitamins.
• Natural, minimally processed
• Oregon-based SME is distributing in the whole country now.
TOFU
HPP commercial products
www.nchyperbaric.com
• Clean, topped and then chopped/sliced/diced
• Sanitisation and shelf life increase (+2months)
• Preservation of organoleptic quality.
• Natural.
ONION
HPP commercial products
www.nchyperbaric.com
• Sanitisation and shelf life increase
• Preservation of organoleptic quality.
• Natural.
HOUMMUS
HPP commercial products
www.nchyperbaric.com
• Never cooked
• Sanitisation and shelf life increase
• Preservation of organoleptic quality.
• Natural.
FRESH SALSAS
HPP commercial products
www.nchyperbaric.com
AVOCADO SALSA & GUACAMOLE
Gas forming: activity of bacteriaColor change: enzymatic oxidation
Avocado paste with tomato chunksVacuum packed5 days at room temperature
www.nchyperbaric.com
HPP: AVOCADO AND TOMATO SALSAS
http://avoclassic.com/
www.nchyperbaric.com
FRESH TOMATO SAUCE
Non processed tomato sauce after 5 daysGas formation due to bacterian activity
Tomato with green peppersVacuum packed5 days after HPP process
www.nchyperbaric.com
AVOMEX: A SUCCESSFUL STORY1966: Opens the first “Tex-Mex” restaurant in Texas
1996: Buys first HPP equipment (50L) for guacamole processing
2007: 15 HPP equipment installed. Total capacity 1800 L.
www.nchyperbaric.com
POTENTIALITIES AND NPD
- Russian salads
- RTE mixes: rices, chickpeas, others
www.nchyperbaric.com
OUR EQUIPMENTWave 6000 range
� Specially designed for the food industry
� Safe, ergonomic, reliable
� Clean and evironmentallyfriendly
www.nchyperbaric.com
NC Hyperbaric range
Wave 6000/135
Wave 6000/300
Wave 6000/300 Tandem
Wave 6000/420
Wave 6000/55
Throughput from 250 kg/hour
� Up to 2.5 tons / hour
www.nchyperbaric.com
THANK YOU FOR YOUR ATTENTION
FRANCISCO PURROY, DVMTechnical Sales Manager
NC Hyperbaric is represented in the Benelux by:Mark de Boevere
Promatec Food Ventures BV
Rootven 24a
NL-5531 MB Bladel
T: +31 (0)497 33 00 57
I: www.promatecfoodventures.com