WEBINAR: HPP for Avocado Products: Shelf-life Extension, Clean Label and Premium Quality

High pressure processing (HPP) has been essential for the development of the avocado industry. HPP is a non-thermal food preservation method that uses water at room temperature (4-25 ° C) to generate pressure levels of up to 6,000 bar (87,000 psi / 600 MPa) on products already in their final packaging. For avocado-based products, high-pressure processing provides the delicate balance between quality, nutrition, safety and convenience, meeting the high expectations of consumers and avocado processors that demand a clean label, as well as meeting strict regulatory standards.

In this webinar you will learn about: 

• Benefits of high pressure processing (HPP) for avocado-based products
• HPP effects for avocado processing: microorganisms control, shelf life extension and premium organoleptic quality
• Overview of the avocado processing industry
• Case study by Fresh Innovations (¡Yo Quiero! Brands), guacamole manufacturer leveraging HPP

Language: English