For protein companies seeking a more natural processing solution which also delivers significant shelf-life and food safety advantages, High Pressure Processing (HPP) technology from JBT Avure could be the ideal solution. Clean, safe and capable of extending shelf-life, Avure HPP systems can handle a wide range of protein products, using cold treatment technology which helps preserve flavor, texture or quality.
HPP works by processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean). The effect of this process is that Avure HPP machines neutralize listeria, salmonella, E. coli and other deadly bacteria.
Unlike thermal, chemical and other high-heat treatments, HPP runs cold, allowing food taste, texture and quality to remain unaffected during processing. Most significantly of all, HPP can extend shelf life up to two or three times longer than traditional preservation methods.
Cold treatment technology
For the protein industry, HPP treatment is just as affective for sausages and ready-to-eat meats as it is for whole muscle meats, such as whole ham and whole roast beef. According to Lisa Wessels, marketing director for JBT Avure, this process means companies can offer customers a completely natural meat or protein, with zero preservatives or additives. “HPP offers our protein customers pasteurization without heat,” she explains. “It will effectively kill any e.coli, salmonella, listeria and extend the shelf-life.”
Newest innovation
The FlexiBulk (pictured above) is one of the newest and more innovative developments from Avure for food processors across all industries. Focusing on delivering capacity, sustainability and flexibility, the FlexiBulk achieves increased capacity due to its improved packing density, while it provides the maximum in HPP flexibility with the ability to run bulk and in-package products in the same cycle.
“This has never been done before,” says Wessels. “Ultimately, the FlexiBulk’s capacity, sustainability and flexibility add up a big win for food and beverage companies, processors, HPP tollers, and customers.”
