Specialising in High Pressure Processing technology, UHDE will be attending Anuga Foodtec in Cologne from 20-23 March to explain the benefits of HPP.
A 3-D scale model of one of its units will be on the stand for visitors to see, along with samples of HPP juices. There is also the promise of a virtual reality show!
High Pressure Processing works by using water pressure to treat foodstuffs uniformly at 6,000 Bar. The effect of this treatment at a molecular level is to destroy larger molecules, such as food spoiling organisms, while leaving the smaller molecules such as vitamins and flavourings intact. Taking a gentle approach to processing, this gives a pasteurised end product that is virtually unaltered from its raw state in terms of visual appearance and organoleptic properties.
Ideal for high value and premium product lines such as seafood, delicate greens and juices, HPP extends shelf life by a minimum of four times its original date, with minimal change to the original product – opening up new markets for food producers.
The key advantages to this process are:
- No preservatives or heat required in treatment
- Product pasteurised in final packaging
- More than 4x shelf life extension
- Preservation of natural food properties
- Eco-friendly and efficient
As the sole UK agent for UHDE, Holmach representatives will be available throughout the exhibition period to discuss your HPP requirements. To make an appointment, call Holmach on: 01780 749 097 or visit stand A079 in Hall 8.1