High Pressure Processing (HPP) - Articles and news items

Fresh by high pressure, meat and sausages

Featured news  •  27 June 2016  •  Uhde High Pressure Technologies GmbH

The high pressure processing of meat and sausages denaturises pathogenetic germs and fungi…

High pressure processing (HPP) – Food preservation 2.0

Featured news  •  24 June 2016  •  Uhde High Pressure Technologies GmbH

The high-pressure processing of fruits and juices denaturises pathogenetic germs and fungi…

Investigating the potential of HPT for safeguarding food

Industry news  •  27 May 2016  •  Victoria White, Digital Content Producer

Highly resistant fresh food could be achieved, according to encouraging results from ongoing studies that combine high pressure with temperature (HPT)…

High Pressure Processing: Opportunities to produce healthy food products and ingredients

Issue 5 2014  •  27 October 2014  •  Vibeke Orlien, Head of Food Chemistry, Research Station, University of Copenhagen / Francisco J. Barba, Assistant Professor – Food Science and Nutrition, University of Valencia / Roman Buckow, Stream Leader, CSIRO / Netsanet Shiferaw Terefe, Research Scientist, CSIRO Animal, Food and Health Sciences Division

High pressure processing (HPP) has emerged as a new, non-thermal, and additive-free preservation technology with a wide range of applications in the food industry. The next stage is to identify the opportunities HPP presents for the production of healthy and safe food products and ingredients. This article is a short survey describing the recent findings in the applications of HPP to extract bioactive components from plant food materials, to reduce the allergenicity of food products and to obtain healthier products with reduced salt and fat and improved fatty acid composition. The studies so far indicate that HPP has significant potential for such applications and, thus, there is considerable opportunity for the food industry to exploit these opportunities to bring the next generation of HPP food products to the market…

Making low-fat yoghurts creamier through dynamic pressure processing

Issue 6 2011  •  4 January 2012  •  Mark A.E. Auty, Vivian L. Gee and Christian I. Ciron, Teagasc Food Research Centre

Improving creaminess in food products, whilst simultaneously decreasing fat, remains a challenge for food manufacturers worldwide. Yoghurts are inherently perceived as healthy food products and can be made even healthier by reducing fat. However, reducing fat in yoghurt without compromising desirable textural characteristics like creaminess is difficult to achieve. One approach is to add fat replacers such as modified starch, polysaccharide-based hydrocolloids or microparticulated proteins. Fat replacers or fat mimetics can improve texture but have the disadvantage of requiring labelling as ‘additives’. An alternative approach is to modify the textural attributes of yoghurt through processing. In this article, high quality low-fat natural yoghurts using industry standard formulations were produced using high dynamic pressure (microfluidisation) technology.

The definition of ‘creaminess’ can be used in reference to product appearance, flavour and/or texture. It is a meta-descriptor that is constantly evolving and transforms when used in context with different products and can vary between individuals. It has been defined as “possessing the textural property producing the sensation of the presence of a miscible, thick, smooth liquid in the oral cavity”1. Fat contributes to mouthfeel and flavour and fat particle size affects micro – structural, rheological, and ultimately, the sensory properties of a variety of milk products, including yoghurt.

Novel processed food packaging challenges

Issue 5 2010  •  4 November 2010  •  Nathalie Gontard, Valérie Guillard, Miguel Mauricio Iglesias, Stéphane Peyron & Sana Raouche Joint Research Unit Agropolymers Engineering and Emerging Technologies – UMR 1208 Montpellier SupAgro, INRA and Salvatore Iannace, Institute of Composite and Biomedical Materials, National Research Council of Italy and Giuseppe Mensitieri & Ernesto Di Maio, Dept. of Materials and Production Engineering, University of Naples Federico II

In the last few years, the fast development of novel processing methods for food preservation to improve safety, quality and shelf life of packaged foods gave place to important gaps of knowledge that must be filled in the area of suitable packaging materials. In particular, in the European Project NovelQ (FP6-CT-2006-015710), the effect of novel processing technologies, such High Pressure (HP) as well as microwave (MW) heating on the performances and structural integrity of several types of packaging materials has been investigated along with issues related to food/packaging interactions. HP treatment is steadily gaining as a food preservation method that maintains the natural sensory and nutritional attributes of food, extending shelf life with minimal quality loss. It consists of applying high pressure (typically in the 300-800 MPa range over a period of several minutes) to packaged foodstuff to greatly reduce the number of microorganisms and also to deactivate enzymes by mechanical action. HP pasteurisation is conducted at 25 – 40°C while HP sterilisation is conducted at 90 – 110°C. We discuss here some relevant issues addressed in the NovelQ project related to the effect of HP treatments on packaging materials in terms of mechanical resistance of packaging structures, of the possible reduction of their functional properties (e.g. barrier properties) and of possible migration and scalping phenomena of small molecules in conventional plastic, novel biodegradable and nano – composite packaging materials. Moreover, in this contribution we also report on packaging/ food interaction during MW heating of packaged foodstuff…

Hygienic design of novel processing equipment

Issue 5 2010  •  4 November 2010  •  Edyta Margas & John Holah, Campden BRI and Alexander Milanov & Lilia Ahrné, SIK

The hygienic design of food processing equipment is a critical factor in determining the quality and safety of foods produced. It involves the selection of suitable materials of construction, their fabrication into a functional piece of equipment, the ability of constructed equipment to produce food hygienically and the maintenance of hygienic conditions throughout the equipment’s working life. There is a significant amount of guidance and information available on the principles of hygienic design for traditional food processing equipment (from the European Hygienic Engineering Design Group; www.EHEDG.org), but the nature of NP techniques such as High Pressure Processing (HPP) and Pulsed Electric Field (PEF) may impose other additional stresses on the equipment surfaces, their construction materials and their fabrication.

High-Pressure and Pulsed Electric Field: What do the consumers think?

Issue 2 2010  •  12 May 2010  •  Nina Veflen Olsen (Nofima Mat) and Anne-Mette Sonne (MAPP)

New products and processing techniques are continuously being developed within the food industry. While food scientists may focus on the technical novelty and applaud the progress of science, consumers are often more conservative and sceptical about changes. From earlier experiences with gene modification and irradiation, we have learnt that advantages that new processing technologies offer do not guarantee the success of a product in the market place. Consumer acceptance depends on whether they perceive specific benefits associated with the product,1,2 which means identifying factors that influence consumer acceptance is important.

Product innovation by high pressure processing

Issue 2 2009  •  1 June 2009  •  Dr. Volker Heinz, Dr. Achim Knoch & Thomas Lickert, German Institute of Food Technologies (DIL)

Application of thermal heat in today’s industrial scale food production and preservation is still the most commonly used processing technique, yet thermal treatment of foods affects their physical and chemical properties severely, which is often not intended but inevitable in order for sufficient preservation. Usually, sensorial appearance (colour, flavour, structure) and nutritional value undergo significant changes due to distinct heat sensitivity of the majority of raw materials.

New Food Digital Issue 1 2009

Past issues  •  7 May 2009  •  

In this issue: What does the industry need from science and technology?, Inactivating enzymes by high intensity pulsed electric field, High hydrostatic pressure processing uniformity in the picture, Creating Shared Value in food manufacturing – Nestlé’s experience, Meat processing and proteomics, Molecular detection of spore-forming bacteria in canned food.

High-pressure – meat processing and milk gels

Issue 1 2009  •  20 February 2009  •  Professor Vibeke Orlien, Associate Professor Food Chemistry, University of Copenhagen

Consumers prefer food products, convenience products and ready-to-eat meals to have the taste of being freshly made. Moreover, it must be nutritious, safe, of high quality and originate from sustainable production. High-pressure (HP) technology can be utilised to its full potential as a minimal processing method to address consumers preferences and reflect the human ethics of natural, tasty, clean-label and eco-friendly products. For example, it is possible to produce chicken meat with improved oxidative stability and high water holding capacity and neutral milk gels with less sugar. The future new type of HP-food products may be just around the corner.


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