Role of Packaging Innovation for Successful HPP Process
Wednesday, November 11 • 1:00 PM - 1:30 PM Central Time (US & Canada)
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Title: Role of Packaging Innovation for Successful HPP Process
Description:
Role of Packaging Innovation for Successful HPP Process HPP (High Pressure Pasteurization) is helping many food processors to safely offer "fresh" foods that would not have been available before its introduction. HPP provides many perishable foods with extended shelf life, preserving the taste and texture very close to freshly cut and processed. Packaging plays a major role in making the advantages of HPP possible. It is necessary to select and design packaging materials that do not scalp or impart flavors. The moisture and oxygen barriers of the materials must protect the food from degradation throughout its shelf life. The materials must also be economical and machinable for the preferred package format. Furthermore, the strength of the seals must be able to withstand the high pressures inherent with the process. We will explore the packaging innovations that have optimized the performance and efficacy of HPP, thus opening opportunites for various applications, such as fruit juices, fruits and vegeatbles, guacamole, processed meats and seafoods, ready meals, dips, salsas, wet salads, sandwich spreads, baby food, dairy foods, and non-foods pharmaceutical and cosmetic products.
Type: Innovation Stage
