Ten Things You Need to Know About High Pressure Processing (HPP)

Of course it would be great if your consumer was picking up your beverage from the source, but that’s not always logistically possible. If you don’t want spoilage to occur, some kind of treatment is necessary.

While there are a few very popular processes that extend shelf life, like Aseptic filling, or cold-fill and hot-fill pasteurization, one of the most popular new formats is High Pressure Processing (HPP), which uses pressure instead of heat to suspend the growth of the microbial agents that can spoil products.

The raw juice industry is one of the most demanding vertical markets out there, with consumers on alert for fresh, organic and unadulterated beverages. The product must be of highest quality and taste or you will lose consumer repeat purchases.

If you are producing a raw juice and the three-day shelf life isn’t enough, you might want to check out our ‘Ten things to you need to know about High Pressure Processing’ video series featuring Joyce Longfield.. The series of videos covers the HPP process from start to finish, including the processing benefits of HPP as well as its packaging requirements; as an example, watch this video on the benefits of HPP:

[player path=”free-bevnet-food-beverage-content/what-are-some-benefits-of-using-hpp-on-my-product-2″]

For the other nine videos in the series Click Here >>

Not sold on HPP? There are many processing options available and you should look into them all to determine what’s right for your company — and most importantly, what’s best for your beverage. In the upcoming weeks we will be posting more articles and videos on other types of shelf-life-extending options.

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