Cold pasteurization
HPP technology, also known as ‘cold pasteurisation’, is a revolutionary food preservation method because it brings endless added value to consumers, producers, manufacturers and traders.
This system uses high pressure conservation instead of heat (as is the case with traditional pasteurization). This allows food to be kept with its properties almost intact: vitamins, enzymes and probiotics that are beneficial to the body are not lost; and at the same time the qualities such as texture, flavor and color remain fresh and pleasant for longer. Adding that it is a system that efficiently eliminates harmful pathogens such as E. Coli or Salmonella (among others) and does not use preservatives or chemical additives, it is possible to extend the selflife of the product with greater safety and fewer losses.
Cold pasteurization applications
Cold pasteurization of meat
Using high pressure processing (HPP) in meat products favors the preservation of flavor in a safe and more natural way without using preservatives and chemical additives. Cold pasteurization in meats deactivates harmful pathogens such as E. Coli, Listeria Monocytogenes or Salmonella.
Cold pasteurization of meat can be applied to precooked meats (turkey, chicken, pork …), cured and cooked slices, pepperoni, sauces, marinated and semi-finished products, pizza toppings, cured and cooked sausages, pieces of cured ham, among others.
Cold pasteurization of fruits and vegetables
50% of the fruit and vegetables harvested annually is wasted. Employing high hydrostatic pressure (HPP) technology in fruits, vegetables and vegetables guarantees a fresher product without additives, keeping all the sensory qualities intact: flavor, texture, color – and of course the nutritional content of the freshly harvested product.
Cold pasteurization of vegetables, greens and fruits keeps intact the vitamins and enzymes that a traditional heat treatment would destroy. It also deactivates harmful pathogens like E. Coli or Salmonella. And also, it allows to gain in the useful life of this type of food.
Cold pasteurization of juices
Thanks to the use of HPP technology (cold pasteurization or high pressure processing) it is possible to ensure that packaged juices and juices retain the fresh flavor direct from the garden, and without preservatives or additives. Traditional thermal preservation removes the natural nutrients from this type of product, while cold pasteurization preserves the vitamins, enzymes and probiotics of the juice.
On the other hand, with this type of cold storage, the juices last longer – exactly up to 90 days. Everyone wins: consumer, distributor and retailer. It can be delivered in final container or in bulk bags.
Cold pasteurization of seafood products
Thanks to high pressure processing, the fishing industry benefits from greater efficiency while gaining freshness in the product preserved by HPP. As moisture is retained, the juices from the fish and shellfish remain in the meat, enhancing its flavor when cooked. On the other hand, it is capable of eliminating pathogens such as Listeria, salmonella or Vibrio.
In addition, by using a pressure 5 times greater than that of the deepest ocean, it is possible to separate 100% the shells of oysters, lobsters or any other type of shellfish, making better use of the meat, reducing washing costs and expanding its selflife.
Cold pasteurization of wet salads and dips
With the increase in consumer demand for homemade recipes that do not require cooking, cold pasteurization of wet salads, sauces and dips is the best ally for manufacturers to gain shelf life and food safety, and at the same time offer a tastier and better quality product.
There are many recipes that can benefit from High Pressure Processing (HPP); salads, sauces, hummus, creams, salad dressings, guacamole or soups are some of the most typical examples. By offering a product that is richer in vitamins and natural enzymes, and without natural preservatives, you gain in competitiveness, at the same time that waste is reduced as it lasts longer.
Cold pasteurization of ready meals
In a world where there is no time to cook, cold pasteurization is the perfect added value for ready meals. In addition to being precooked ready to eat, its preservation properties are improved by not using chemical additives or preservatives, and as it is a cold process, it maintains the organoleptic and nutritional properties of the ingredients to a greater extent.
HPP technology can be applied to many different ready meals; dairy products with toppings, vegetables with pasta or rice, dips and sauces, precooked meat, vegetables or fish, soups and creams, wet salads and much more. And in addition, you will gain in selflife, reducing waste.