High Pressure Processing (HPP) - Plant Based Foods Trend

Wednesday, November 11 2:00 PM - 2:30 PM Central Time (US & Canada)

Create or Log in to MyConnects Planner to see Videos and Resources.

Videos

Resources


{{video.title}}

Log in to your planner to join the zoom meeting!

Resources

This Session Has Not Started Yet

Be sure to come back after the session starts to have access to session resources.

The Zoom app is required for attending this session. Click here to install Zoom if you do not already have it installed.

Event Information

Title: High Pressure Processing (HPP) - Plant Based Foods Trend

Description:

HIGH PRESSURE PASTEURIZATION (HPP) is cold pasteurization in pure water; it uses ultra-high pressure purified water to keep packaged food pathogen-free to stay fresh longer. At very high pressures bacteria such as Listeria, E. coli, and Salmonella are inactivated. Foods using HPP include ready-to-eat and ready-to-cook meats, ready-meals, fruits and vegetables, juices and smoothies, soups and sauces, wet salads and dips, dairy products, pet food, baby food, seafood and shellfish. HPP helps producers increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.
 
AVURE helps producers implement HPP from recipe development to installation and beyond of the fastest and most reliable systems. AVURE equipment is used to treat theAVURE Technologies is the global leader in High Pressure Processing.  With more than 60 years of experience and expertise in HPP science and manufacturing, AVURE specializes in HPP systems for food and beverage processing with the fastest and most reliable systems in the industry.  AVURE helps producers implement HPP from recipe development and process validations to installation, regulatory affairs, and post-installation support. AVURE equipment is used to treat the majority of all HPP-protected food around the world.

Type: Innovation Stage


Speakers


Tracks


Participating Exhibitors