High pressure processing for food
High Pressure Processing (HPP) preserves a food’s natural flavor, nutrients, and other sensory properties while extending the shelf life of foods through the inactivation of microorganisms. The uniform application of this non-thermal food processing technology also provides the food industry with new products and new product development opportunities that can fully exploit the functional properties of food ingredients such as hydrocolloids, proteins, etc. Some of the successful food applications include dressings, sauces, salsas, packaged meats, seafood, cut fruit, purees, juices, chilled ready-to-serve desserts, soups, yogurt, neutraceuticals, pharmaceuticals and other food products.