What's good for the planet is good for you.
The growth of high pressure processing (HPP) is driven by consumer demand for fresh taste without chemicals or preservatives. But that’s not the only reason why food processors and retailers choose HPP. This white paper outlines the sustainability and cost saving advantages HPP delivers over other processing methods, such as thermal. Sustainability means meeting today’s needs without compromising the ability of future generations to meet theirs.
3 Ways HPP Prevents Food Losses and Waste
The Food and Agricultural Organization of the United Nations (FAO) defines food losses as “the decrease in quantity or quality of food” and food waste as that part of food losses “which refers to the discarding or alternative (nonfood) use of food that was fit for human consumption – by choice or after the food has been left to spoil or expire as a result of negligence2.” FAO studies estimate global yearly food losses ranging from 20% for meat and dairy products to 40-50% for fruits and vegetables. Distribution and consumption segment losses are large components of loss rates.
1. Extend shelf life. Curb food waste.
With HPP’s improved shelf-life capabilities, manufacturers reach wider markets and reduce waste volume and the associated costs A Selection of HPP Products HPP foods and beverages include ready-to-eat and ready-to-cook meats, fruits and vegetables, salsa and guacamole, juices and smoothies, ready meals, soups and sauces, wet salads and dips, dairy products, seafood and shellfish.
Sustainability Advantages of HPP APRIL 2015 of waste: disposal cost, energy cost, increased resource cost of food production and increased GHG emissions. Coupled with the reduction of spoilage is the improvement of quality afforded with the longer shelf life. HPP products do not exhibit significant product deterioration as microbiological shelf life nears. This allows manufacturers to reduce the costs associated with distressed products and more importantly, deliver a higher quality product to consumers.
2. Avoid harmful, costly production losses.
The least sustainable outcome is to lose all the material and energy inputs associated with producing and delivering a product because the product is unusable, while all the emissions, releases or other environmental impacts occur. At that point, the performance-to impact ratio becomes zero because no performance is realized, but all the inputs have been spent and all the impacts incurred.
3. Healthy foods. A healthy population.
Low-quality foods provide lower nutritional value to consumers, which can negatively impact health, well-being and productive capability of those consuming such foods. The performance-to-impact ratio becomes lower as nutritional value is lost. HPP helps products retain their natural vitamins and healthy nutrients after prolonged refrigeration.
