HPP processing services continue to grow
In recent years, HPP has become an increasingly popular method for food preservation. No heating or additives are required. High hydrostatic pressure is used to inactivate pathogens, ensure food quality and safety, and extend shelf life.
Its characteristics are non-thermal treatment, maintaining food texture, locking in original flavor and nutrients. This is quite attractive to natural food manufacturers.
HPP technology effectively kills bacteria and other microorganisms, and has become the preferred processing technology for fresh juices, raw and cooked meats, salsa, dips, fruit products, and pet food, ready-to-eat food, baby food, fruit purees, etc. that have emerged in recent years.
As the industry's awareness of the advantages of HPP technology continues to increase, more and more food manufacturers hope to use this technology to process their products. They have two options: one is to purchase equipment by themselves, and the other is to ask HPP processing service providers to do it for them. The latter has HPP industrial equipment and specializes in ultra-high pressure sterilization processing services.
How food manufacturers make choices needs to consider many factors, including their own scale, the amount of food to be processed, and the frequency of using HPP technology. If the production scale is large and HPP technology is often needed, purchasing HPP equipment by yourself is a better choice. Although the initial investment is high, it offsets the service fee charged by the material processor, which is more cost-effective in the long run. If the production scale is small and the number of times the HPP technology is used is limited, it is more cost-effective to use the processor's service because the service fee is often lower than the investment in purchasing and maintaining equipment. Therefore, food manufacturers will make a decision after comparing the costs and benefits of the two methods according to their own needs and situations.