High-Pressure Processing – Keeping Foods Fresh, Healthy, and Safer
Today’s consumers are looking for convenience, high nutritional value, additive free, natural, functional products, according to a recent report.[1] To meet these demands, food processors are looking to nonthermal technologies like high-pressure processing (HPP).
HPP is a United States Department of Agriculture-approved process for a variety of foods using safe, natural water pressure to eliminate potential pathogens and food spoilage organisms. Unlike thermal technologies—which can destroy vitamins and change flavors—HPP provides a solution for processors wanting to deliver fresher, healthier, safer options.
Research shows the global HPP food market to be worth $14 billion in 2018. By 2023, the market will reach an estimated $27.4 billion and will grow to $51.1 billion by 2027.[2] This growth is a result of many factors including consumer trends, food safety, and food industry demand.
One developing consumer trend is the clean label movement. More than ever before, consumers are focused on what they eat and drink, requesting detailed information about the ingredients that make up the products they buy and consume. Not only do consumers want fresh, convenient, and less processed foods and beverages, but they are willing to spend more money to receive these better-for-you products. Additionally, consumers, especially millennials, will research production methods before purchasing products.
Due to a desire to meet these consumer demands, and increased concern over food safety and the rise in foodborne illness, food manufacturers and retailers are seeking reliable food safety and preservation methods, like HPP, to help ensure the best product quality. They not only want to keep consumers safe, but they also want to protect their brand.