Application of HPP Ultrahigh Pressure Process in Pet Food
HPP is a scientifically proven, cost-effective processing method for ensuring raw and freeze-dried pet food safety. As an excellent non-thermal minimal processing technology, HPP eliminates pathogens while protecting the integrity of vitamins and enzymes, thereby ensuring the bioactivity of nutrients.
Feeding pets raw meat and vegetables has opened up new opportunities for pet food manufacturers. More pet owners are taking advantage of the health benefits of biologically appropriate raw food (BARF) to improve their pets' diets.
Because most pet foods are HPP-processed after packaging, cross contamination is avoided, thus avoiding costly food safety recalls that damage brand trust. In fact, pathogens in pet food that are regulated by regulatory agencies not only affect the health of pets, but also the safety of pet owners, especially children.
Flexible plastic materials used for pre-packaging HPP foods must be waterproof and airtight, and able to be compressed by at least 15%. Certain material specifications, such as oxygen and moisture barriers, are critical to extend shelf life.
Other HPP applications for pet food include batch processing of raw meat ingredients followed by further processing in a clean environment to produce freeze-dried and oven-dried products, as well as products that can be refrigerated, frozen or stored at room temperature.
Advantages
• Raw, safe, nutritious pet food - healthy
• Texture and organoleptics – good digestibility and palatability
• Sterilized after packaging, food safety – Sterilized after packaging, no preservatives used
• Kills pathogenic bacteria, mold and yeast and slows the growth of spoilage microorganisms
• Reduce detection frequency
• A wide selection of new products - refrigerated or frozen raw meats, freeze-dried or heat-dried pet foods
• Significantly increased refrigerated shelf life – convenient for cross-regional sales
Product concept evaluation and application services
Process Validation
Start with access to our experts at the HPP Application Center, where we will provide comprehensive support from initial concept evaluation to in-house inoculation challenge experiments, from product formulation, packaging guidance to HACCP establishment, designed to accelerate your HPP product to market.
Effect of HPP on Microbial Effects
Effect of HPP on Salmonella inoculated in raw chicken
Advantages of HPP ultra-high pressure sterilization
pure physical sterilization
HPP ultra-high pressure sterilization process without adding any chemical preservatives to maintain the original nutritional content and sensory properties of food
Extended shelf life
Because HPP technology can kill microorganisms and inhibit their reproduction, it can significantly extend the shelf life of food.
Efficient sterilization
Can kill all kinds of pathogenic bacteria in food, mold and yeast and other microorganisms to ensure the safety of food
Broad application industry
Suitable for fruit and vegetable juice, meat products, dairy products, fruit and vegetable puree, prefabricated vegetables and other food processing and preservation
Energy saving and environmental protection
Compared to traditional heat treatment processing technology, HPP ultra-high pressure processing process consumes less energy and does not produce industrial "three wastes".
New Market Opportunities
For some products, HPP is the only technology allowed. HPP non-thermal processing technology has been particularly popular in recent years and is sought after by consumers.
You may be concerned about these
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