Explore High Pressure Processing (HPP) for Ohio Food Companies
Wednesday, May 24, 2017 | 10 a.m. – 3 p.m.
Avure Technologies; Middletown, Ohio
The secret to fresh, flavorful foods and beverages without chemicals, additives or heat and added shelf life is possible through High Pressure Processing (HPP). By processing foods at extremely high water pressure (up to 87,000 psi), HPP neutralize listeria, salmonella, E. coli and other deadly bacteria.
Unlike thermal, chemical and other high-heat treatments, HPP is achieved by cold water. The taste, texture and quality of the food remains the same, and in some cases, are enhanced. Shelf life is extended up to two, three or four times longer than traditional preservation methods. The technique is applicable to juices, beverages, meat, poultry, salsa, guacamole, seafood, ready-to-eat meals, deli salads, dairy, and more.
Join us for a HPP Technology Showcase, Wednesday, May 24 at 10 a.m. at Avure Technologies. CIFT is coordinating this initiative to enhance Ohio’s reputation as a “center of excellence” in the production of food products with high quality, enhanced food safety, and minimal use of chemical preservatives.
Hear presentations relating to:
- What is HPP and how does it work?
- Packaging considerations applicable to the process
- Ways to utilize HPP
- Current and emerging applications for food products
- Assistance available for development.
The program will be hosted by Avure Technologies (2601 South Verity Pkwy., Building 100, Middletown, OH 45044) and include a factory tour of their production facility where HPP equipment is manufactured and built. Additionally, buses will transport attendees to Avure’s HPP Food Science laboratory and state of the art test kitchen in Erlanger, KY, where processing of products will be demonstrated and samples of products available for tasting.
Registration is required by contacting 419-535-6000, ext. 140 or firstname.lastname@example.org.