HPP: Power of Water Pressure in Food Preservation

Many companies wishing to take advantage of the benefits of HPP don’t have the volume or resources to justify the investment and upkeep for purchasing and maintaining their HPP operation in-house. Even some of the larger companies who have sizable product volumes don’t want to invest their time and capital in bringing HPP in-house. They may have only a few products at each of their production facilities that would benefit from HPP. If so, the setup and upkeep costs of purchasing and operating an HPP machine may overwhelm the financial benefits from implementing the process in-house.

Fortunately, today there is a network of HPP outsourcers who fulfill this step in the production process for companies both large and small. Outsourcers own and operate HPP machines on behalf of clients. Leveraging these service providers can be a much more economical way for smaller producers to use HPP for their products. Additionally, many of these HPP outsourcers offer pack-off, cold storage, and logistic services. Outsourcers also support companies who have their own HPP vessels. They will assist in processing overflow during peak times of production or as a backstop if the manufacturer’s HPP system is temporarily out-of-service for maintenance.

Is HPP right for you? Certainly the answer and the nuances are highly variable, but HPP is a fast-growing food preservation technology offering benefits across a broad product spectrum.

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Fleck is a consultant and HPP specialist with Universal Pasteurization, an HPP outsourcing service provider for food and beverage producers. Reach him at [email protected].