What are the Benefits of HPP?
The nature of HPP creates several advantages over other preservation methods. Because HPP does not use heat or chemicals, it became a standard preservation method, particularly for supermarkets when food is expected to stay on a shelf for long periods.
High-Pressure Processing Preserves Nutrients and Enzymes
In this pasteurization technique, HPP only removes air from the packaging to prevent the growth of bacteria and fungi, delaying the food's natural process of going bad. This keeps the food in its state before processing for longer.
No chemical compounds are changed or broken down, so the food retains most of the vitamins and minerals, keeping it healthy and fresh. When you open a pack of vacuum-packed fruit, you still get the same or almost all nutrients as when it was freshly harvested.
High-Pressure Processing Preserves the Taste and Freshness for Much Longer
There's no difference in flavor between a freshly squeezed orange juice and one that underwent HPP. The only noticeable change is the shelf life. Fresh fruit juice on its own will last a maximum of five days before it's no longer fit for consumption.
However, the shelf life of cold-pressed juices after high-pressure processing increases from several weeks to even months. This not only saves money for businesses but also provides better value for the customers.
High-Pressure Processing Reduces Risk of Contamination
Other preservation methods involve unpacking, repacking, passing from one person to another, and even heat. These factors increase the risk of bacteria getting onto the food, which is counterproductive to the goal.
HPP treats the product while it's in its packaging, without the need of having to take out the food and handle the product. The absence of heat further lowers the chances of multiplying the bacteria and hastening expiration. With HPP, you can be more certain that the food you're eating remains safe and sanitary, especially throughout the process.