As consumer preferences gravitate toward better-for-you beverages, experts agree that high-pressure processing (HPP) is the secret to its success. Now a $12 billion industry, HPP delivers shelf-life extension, pathogen elimination and clean-label convenience while giving consumers the freshly picked and produced taste they desire. Using ultra-high pressured cold water, HPP preserves the natural nutrients in beverages, resulting in increased popularity among brand owners.
Lisa Wessels, marketing director of HPP for JBT/Avure Technologies, explains that HPP has become a compelling technology for beverages because of its ability to reduce spoilage, increase shelf-life as much as five times, retains vitamin and nutrient efficacy, allows for clean-label production and results in a fresher, more natural taste.