New Applications in HPP including Ground Meat

Tuesday, September 24 3:00 PM - 3:30 PM

Location: Innovation Stage 1 (C-1049)


Event Information

Title: New Applications in HPP including Ground Meat

Description:

HIGH PRESSURE PASTEURIZATION (HPP) is cold pasteurization in pure water; it uses ultra-high pressure purified water to keep packaged food pathogen-free to stay fresh longer. At very high pressures bacteria such as Listeria, E. coli, and Salmonella are inactivated. Foods using HPP include ready-to-eat and ready-to-cook meats, ready-meals, fruits and vegetables, juices and smoothies, soups and sauces, wet salads and dips, dairy products, pet food, baby food, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.

Why HPP?

•       GREATER PROFITABILITY: Than Conventional Processing

•       FRESH TASTE: Not Altered by Heat, Chemical or Irradiation

•       CLEAN LABEL: Aligns with Consumer Trends

•       LONGER SHELF LIFE: Drastically Reduces Spoilage

•       FOOD SAFETY: Extreme Pressure Inactivates Pathogens

JBT Avure has recently acquired a new High Pressure Processing (HPP) meat technology that will benefit meat processors, retailers and consumers worldwide.  Fresh ground meat retains the natural appearance and texture during the high-pressure process.  Meat companies, retailers and consumers can take better advantage of the food safety benefits that HPP provides as a result of the more natural appearance and 2X- 4X increase in shelf life. Additional advantages include eliminating recalls, shrink, price markdowns and out-of-stock issues.

 

Type: PACK EXPO Las Vegas Innovation Stage


Speakers