High Pressure Processing of

Food and Beverage

What’s New?

Errol V. Raghubeer, PhD

Senior VP, Microbiology & Food Technology
AVURE Technologies, USA
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

Avure Technologies September 2015

HPP food applications

140000

Pressure (PSI/Bars) 120,000/>8000

120000
Pressure (PSI)

100000
87,000/6,000

80000 75,000/5,200

60000
45,000/3,100
40000
30,000/2,000

20000 15,750/1,100

14.5/1
0

Relative
Avure Technologies Pressures
September 2015
 How HPP Works

Vessel loaded
Baskets pressurizes
Vessel
Baskets
Vessel
Food
Vessel
Vesselmoves
food
onmoves
move
conveyor
fills
drainstoto87k
out
into
with frame
of psi, 6000 bar
water
vessel
water
vessel
frame
Water
Storage
Tank

Pre-fill Pump Intensifier Pumps

Frame/yoke
Product in
baskets

Conveyor Vessel To Pack Off

Avure Technologies September 2015

Growth of commercial HPP application
$12B US
HPP COMMERCIAL INSTALLED (LITERS)
70000

60000

50000

40000
LITERS

30000

20000

10000

0
2003 2004 2005 2006 2007 2008 2009 2010 2011 2012 2013 2014
YEAR

Avure Technologies September 2015

Commercial application of HPP by
product category

Food production volumes

RTE Meat/Poultry
Dips/spreads/wet salads
TOLL
Juice/Beverages
AVACADO Products
Fruit based products
SEAFOOD
Vegetables
Dairy/tofu

Avure Technologies September 2015

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
1. Inactivation of pathogens
Food Safety – Meet regulatory requirements
– Avoid food safety recalls
– Brand protection
2. No heat or preservatives
Natural/Organic – Clean label
– High consumer appeal
– Fresh/natural taste

Nutrition & Health 3. Maintains nutrition

– No damage to vitamins
– No damage to bioactive compounds
– Raw Quality

Shelf Life & Quality 4. Increased Shelf-life

- Reach wider markets
Extension - Juice products >4 months
- Extends quality

New Product Opportunities 5. New products

– Value added refrigerated products
– Health formulations
Innovation – Better sensory properties
Avure Technologies September 2015
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

10 Avure Technologies Confidential, 2014

5-Log pathogen reduction in apple - vegetable
juice beverage: 5,450 bars 2 min
7
pH 4.1
6

5
Log CFU/ML

0
0 1 7 14 25 46 67 75 90
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

Avure Technologies September 2015

Effects of HPP on pathogens in almond milk
beverage: 5930 bars, 3 min
9
pH: 6.4
8

6
Log CFU/ML

0
0 1 7 14 21 30 45 62
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

Avure Technologies September 2015

Nutrition
Largely unaffected

• Vitamins
• Minerals
• Bioactive compounds
– Antioxidants, etc.
• Enzymes

Avure Technologies September 2015

 Nutrition
- Vitamins and antioxidants
Ef f ects o f Pres s ure o n Vita m in C Ef f ects o f Pres s ure o n Fo lic A cid
In Fresh Ora ng e J uice In Fresh Ora ng e J uice

50 15

Folic Acid (ug/100ml)

Vitamin C (mg/100ml)

40
10
30
20
5
10
0 0
0 0
400 400
480 480
540 540 Medallion Laboratories.
Pressure (MPa) Pressure (MPa)
P ro cess Tim e: 1 m in u te. P ro cess Tem p era tu re (IT) 2 0 o C P ro cess Tim e: 1 m in u te. P ro cess Tem p era tu re (IT) 2 0 o C

Ef f ects o f Pres s ure o n N ia cin

S tu d y (9 /2 0 0 1 ): F lo w In tern a tio n a l Co rp o ra tio n & M ed a llio n La b o ra to ries. S tu d y (9 /2 0 0 1 ): F lo w In tern a tio n a l Co rp o ra tio n & M ed a llio n La b o ra to ries.

In Fresh Ora ng e J uice

80 5000

0.6 Chlorophyll Lutein

Niacin (mg/100ml)

Carotenes (Lutein) mcg/100g

60
Chlorophyll (mg/100g)

0.4
4000
40

0.2
20

0
0 3000
400 0 Control (No HPP) HPP-5°C HPP-10°C HPP-15°C HPP-20°C
480 Control (No HPP) HPP-5°C HPP-10°C HPP-15°C HPP-20°C

540 Process conditions

Tempertaure of HPP Water at 6000 bars

Pressure (MPa)
Pro cess Tim e: 1 m in u te. Pro cess Tem p era tu re (IT) 2 0 o C
Fresh/Raw taste

Fresh Orange
80

70

60

Bitter 50 Sweet
40

30

20

10
Fresh
0
HPP
Tangy/Juicy Acid Heat Pasteurized

Pithy/Rindy Processed

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

17
Avure Confidential, 2015
Examples of beverages in the US

Avure Technologies September 2015

Natural One HPP juices in Brazil

“HPP technology that keeps our pure Natural One juices fresh and nutritious.”

19
AVURE Technologies Confidential 2015
HPP beverage products
-Larger companies are in

20
AVURE Technologies Confidential 2015
New HPP Kids’ products

Avure Technologies July 2015

New HPP Kids Snacks from Bolthouse - USA

22
AVURE Technologies Confidential 2015
Coconut products

120
days

Avure Technologies July 2015

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

24
Avure Confidential, 2015
 Shelf-life Hummus
With and without preservatives

Hummus Natural (No Preservatives) Hummus with Preservatives

9.00

8.00 8.00

7.00 7.00

6.00 6.00
log10(CFU/g)

5.00 5.00
4.00 4.00
3.00 3.00
2.00 2.00
1.00 1.00
0.00 0.00
0 20 40 60 80 0 20 40 60 80
Days after HPP
APC (non-HPP) APC (HPP) APC (non-HPP) APC (HPP)
Yeast (non-HPP) Yeast (HPP) Yeast (non-HPP) Yeast (HPP)
Lactics (non-HPP) Lactics (HPP) Days
Lactics (non-HPP) after 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

AV-S

30
Thank you

• Questions?

Avure Technologies September 2015