Food safety, health-and-wellness and clean-label trends are influencing more beverage-makers to invest in high-pressure processing (HPP) equipment. Among the benefits for beverages are a longer shelf life, and reduced spoilage and labor on-premise due to a reduction in shelf stocking and product rotation. Beverage-makers also are taking advantage of the fact that HPP can result in a fresher, more natural product that retains vitamin and mineral efficacy by using cold pasteurization.
Lisa Wessels, marketing director of HPP for JBT-Avure Technologies, Erlanger, Ky., notes that HPP enables manufacturers to expand distribution and increase product reach. “Consumer tastes have evolved from the artificial sodas and energy drinks of the past to the refreshing, natural benefits of fresh fruit juices, purees, smoothies, nut milks, coconut water, flavored waters, vegetable beverages, cold- brewed coffee and tea, and even soups,” she explains. “In addition, many of the beverages include super food ingredients such as kale, blueberries, broccoli, oranges, pumpkin, soy, spinach, tomatoes and yogurt.”