High Pressure Processing of Food and Beverage · 2015-09-17 · • Meets Natural/Organic market...
Transcript of High Pressure Processing of Food and Beverage · 2015-09-17 · • Meets Natural/Organic market...
High Pressure Processing of
Food and Beverage
What’s New?
Errol V. Raghubeer, PhD Senior VP, Microbiology & Food Technology AVURE Technologies, USA September, 2015
Avure Technologies September 2015
Today’s Discussion
• HPP Overview
• Category growth – Key drivers
• New products
• Application in major food categories
– Juice/beverages
• Products for children
– Prepared foods
– Raw pet food
• Commercial HPP equipment
HPP food applications
Avure Technologies September 2015
14.5/1
15,750/1,100
30,000/2,000
45,000/3,100
75,000/5,200
87,000/6,000
120,000/>8000
0
20000
40000
60000
80000
100000
120000
140000
Pre
ssu
re (
PS
I)
Relative Pressures
Pressure (PSI/Bars)
Avure Technologies September 2015
Vessel pressurizes food to 87k psi, 6000 bar Baskets move into vessel Vessel moves to frame Vessel fills with water Vessel drains water Vessel moves out of frame Food moves out of vessel Baskets loaded on conveyor
How HPP Works
Vessel Conveyor To Pack Off
Frame/yoke
Product in
baskets
Water
Storage
Tank
Intensifier Pumps Pre-fill Pump
Growth of commercial HPP application
$12B US
Avure Technologies September 2015
0
10000
20000
30000
40000
50000
60000
70000
2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
LIT
ER
S
YEAR
HPP COMMERCIAL INSTALLED (LITERS)
Commercial application of HPP by
product category
Avure Technologies September 2015
Food production volumes
RTE Meat/Poultry
Dips/spreads/wet salads
TOLL
Juice/Beverages
AVACADO Products
Fruit based products
SEAFOOD
Vegetables
Dairy/tofu
Continued HPP Growth category
• Continued global growth in beverage industry
– Larger beverage companies involvement
• Coconut Water – pure and blends
• Prepared foods category expanding
– Soups, dips, salad dressings, wet salads, condiments, ready
meals
– Greater selections in refrigerated section
• Movement away from frozen
• Raw pet food
– Regulation driven
Avure Technologies September 2015
New categories of HPP products
• High protein – Beverages
– Puddings
– Dips and salads
• Ready meals (refrigerator) – Complete meals
– Soups
• Baby foods – Fruit based purees
– Fruit-Vegetable based
• Raw Protein – Pet foods
– Raw poultry products
– Meat tenderization
Avure Technologies September 2015
Key factors for adoption of HPP in food and
beverage
Avure Technologies September 2015
1. Inactivation of pathogens – Meet regulatory requirements – Avoid food safety recalls – Brand protection
2. No heat or preservatives – Clean label – High consumer appeal – Fresh/natural taste
3. Maintains nutrition
– No damage to vitamins – No damage to bioactive compounds – Raw Quality
5. New products – Value added refrigerated products – Health formulations – Better sensory properties
Natural/Organic
Shelf Life & Quality
New Product Opportunities
Food Safety
Innovation
Nutrition & Health
Extension
4. Increased Shelf-life - Reach wider markets - Juice products >4 months - Extends quality
Fruit juice & vegetable beverages Market drivers
• Food safety (FDA 5-log Pathogen Rule) for fruit juice:
– Salmonella
– E.coli O157:H7
– Listeria monocytogenes
– Cryptosporidum parvum
• Nutrition
– No damage to vitamins and bioactive compounds
• Shelf-life
• Freshness – “raw” taste
Avure Technologies Confidential, 2014 10
5-Log pathogen reduction in apple - vegetable
juice beverage: 5,450 bars 2 min
0
1
2
3
4
5
6
7
0 1 7 14 25 46 67 75 90
Lo
g C
FU
/ML
Days in storage (4 oC)
E. coli O157:H7 Non-HPP E. coli O157:H7 HPP Salmonella Non-HPP
Salmonella HPP L. monocytogenes Non-HPP L. monocytogenes HPP
pH 4.1
Avure Technologies September 2015
Effects of HPP on pathogens in almond milk
beverage: 5930 bars, 3 min
0
1
2
3
4
5
6
7
8
9
0 1 7 14 21 30 45 62
Lo
g C
FU
/ML
Days after HPP
E. coli O157:H7 Non-HPP E. coli O157:H7 HPP Salmonella Non-HPP
Salmonella HPP L. monocytogenes Non-HPP L. monocytogenes HPP
pH: 6.4
Avure Technologies September 2015
Nutrition
Largely unaffected
• Vitamins
• Minerals
• Bioactive compounds
– Antioxidants, etc.
• Enzymes
Avure Technologies September 2015
Nutrition
- Vitamins and antioxidants
0
10
20
30
40
50
Vit
amin
C (
mg/
100m
l)
0 400
480 540
Pressure (MPa)
Ef f ects of Pressure on Vitamin CIn Fresh Orange Juice
Pro cess Tim e: 1 m in u te. Pro cess Tem p era tu re (IT) 2 0 o C
S tu d y (9 /2 0 0 1 ): Flo w In tern a tio n a l Co rp o ra tio n & Med a llio n La b o ra to ries.
0
5
10
15
Fol
ic A
cid
(ug/
100m
l)
0 400
480 540
Pressure (MPa)
Ef f ects of Pressure on Folic AcidIn Fresh Orange Juice
Pro cess Tim e: 1 m in u te. Pro cess Tem p era tu re (IT) 2 0 o C
S tu d y (9 /2 0 0 1 ): Flo w In tern a tio n a l Co rp o ra tio n & Med a llio n La b o ra to ries.
0
0.2
0.4
0.6
Nia
cin
(mg/
100m
l)
0 400
480 540
Pressure (MPa)
Ef f ects of Pressure on NiacinIn Fresh Orange Juice
Pro cess Tim e: 1 m in u te. Pro cess Tem p era tu re (IT) 2 0 o C
S tu d y (9 /2 0 0 1 ): Flo w In tern a tio n a l Co rp o ra tio n & Med a llio n La b o ra to ries.
Medallion Laboratories.
0
20
40
60
80
Control (No HPP) HPP-5°C HPP-10°C HPP-15°C HPP-20°C
Process conditions
Ch
loro
ph
yll
(m
g/1
00
g)
3000
4000
5000
Control (No HPP) HPP-5°C HPP-10°C HPP-15°C HPP-20°C
Tempertaure of HPP Water at 6000 bars
Ca
ro
te
ne
s (
Lu
te
in)
mc
g/1
00
g
Chlorophyll Lutein
Fresh/Raw taste
0
10
20
30
40
50
60
70
80
Fresh Orange
Sweet
Acid
Processed Pithy/Rindy
Tangy/Juicy
Bitter
Fresh
HPP
Heat Pasteurized
Avure Technologies September 2015
Orange and apple juice loading in HPP vessel
Holland and Brazil
Avure Technologies September 2015
Cut fruit in juice, fruit purees, jams
Avure Confidential, 2015 17
Examples of beverages in the US
Avure Technologies September 2015
Natural One HPP juices in Brazil
AVURE Technologies Confidential 2015 19
“HPP technology that keeps our pure Natural One juices fresh and nutritious.”
HPP beverage products -Larger companies are in
AVURE Technologies Confidential 2015 20
New HPP Kids’ products
Avure Technologies July 2015
New HPP Kids Snacks from Bolthouse - USA
AVURE Technologies Confidential 2015 22
Coconut products
Avure Technologies July 2015
120
days
Prepared/Manufactured Foods
• Refrigerated category growing • Value added
• Home-made appeal
• Natural, clean label • Meets Natural/Organic market demand
• No preservatives
• Reduced Sodium
• Convenience • Heat and serve (entrées)
• Ready to cook (marinated meats, fresh pasta)
• New products • Meet market demands for healthier foods
• Positive effects on hydrocolloids, proteins
Avure Confidential, 2015 24
Shelf-life Hummus With and without preservatives
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
9.00
0 20 40 60 80
log
10(C
FU
/g)
Days after HPP
Hummus Natural (No Preservatives)
APC (non-HPP) APC (HPP)Yeast (non-HPP) Yeast (HPP)Lactics (non-HPP) Lactics (HPP)
0.00
1.00
2.00
3.00
4.00
5.00
6.00
7.00
8.00
0 20 40 60 80
Days after HPP
Hummus with Preservatives
APC (non-HPP) APC (HPP)Yeast (non-HPP) Yeast (HPP)Lactics (non-HPP) Lactics (HPP)
25
Avure – Applications (Ready Meals)
Avure Confidential, 2015 26
Dips, sauces, condiments, salad
dressings, salsas.
Avure Technologies September 2015
Soups/sauces
• “Soup will be a big category,” said Irwin Simon, CEO of Hain
Celestial. “…….. I just see the opportunities in fresh, H.P.P. (high
pressure pasteurization), which gives you a longer shelf-life, and
that’s something we will continue to do.”
Avure Technologies September 2015
Raw Protein: Pet food, poultry
market drivers
• Ground products
– High interest recently
– Several Major recalls
– Salmonella, Listeria, E. coli
– Regulatory requirements
Avure Technologies July 2015
Avure’s HPP Food Syatems
30
AV-S
Thank you
• Questions?
Avure Technologies September 2015