Four priority product areas for discussion at the Summit. Each has potential HPP applications, but suitability, safety, quality and economics must be assessed for the individual product. If your product sits outside them, talk to us.
For suitable shellfish products, HPP can assist meat release from the shell. The opportunity is to examine yield, labour, quality and processing costs through trials.
For other seafood products, microbial control and shelf life need product-specific validation. Pressure can also affect texture and appearance. HPP does not replace shellfish production controls or cold-chain management.
Fresh and raw pet food producers may wish to assess HPP as part of their microbial-risk controls while evaluating effects on product quality.
Suitability depends on formulation, target microorganisms, packaging, process conditions and storage. Trials and validation are needed before making safety or shelf-life claims.
For suitable chilled meals, HPP may extend shelf life and improve distribution flexibility. Ingredients, texture and packaging can respond differently to pressure.
The practical questions are product quality, validated shelf life, chilled storage and whether processing and transport costs make commercial sense.
HPP is used for suitable chilled juices and other drinks as an alternative to thermal pasteurisation, with the aim of retaining fresh qualities.
Formulation and acidity matter. Conventional chilled HPP does not reliably inactivate bacterial spores, so process validation and appropriate storage controls remain essential.
If your product sits in one of these categories, or close to it, the next step is working out whether it is actually ready for HPP.
Check what needs sorting first →