The rise of HPP in food production
16 Apr 2018 | Avure
JBT acquired HPP innovator Avure in 2017. “HPP is a pasteurization technology that has been used in the industry from the late 1990s, but we are seeing a tremendous amount of growth in new categories of product,” says Errol Raghubeer at Avure. “During the developmental stage, it was used in guacamole, salsa and RTE meats. But we have seen a very big growth in the beverage industry and not just juices, but in a wide variety of fruit & vegetable juices and that category has been growing tremendously. But we have also seen dramatic growth in new applications such as ready meals, both in the US and Canada, but also in Asia and Europe.”
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