High-pressure pasteurization (HPP) has been embraced by many industries locally and abroad. While relatively new, the modern method of preserving food doesn’t just cater to trends or niche corners of the market. In fact, since pressure machines went into active use in the 1990s, they’ve become the standard way to package a variety of foods.
While Los Angeles is known to set the bar for the country when it comes to industries like fashion and retail, HPP LA has lead the adoption of high pressure pasteurization by the food processing industry. Despite the allure of premium shopping experiences provided by The Grove and Third Street Promenade, the city now has a reputation for innovative processing practices as well.
Whether a particular business is located on the West Side or near The Staples Center, companies that use HPP equipment are gradually occupying more and more real estate throughout the city.
However, not every type of food is appropriate for this kind of processing. HPP is ideal for refrigerated items. For example, HPP meat processing is common, as sliced deli meats hold up exceptionally well under pressure. The potentially harmful bacteria that gets deactivated in pressurization must remain in a cold environment in order to stay benign, and keep consumers’ food from spoiling.
Let’s take a look at the different types of food that are ideal for high-pressure pasteurization.
Los Angeles is lucky to have an abundance of fresh fish. Whether it’s freshly caught in Malibu or sold near the Santa Monica Pier, residents never have to go very far to find the perfectly prepared catch of the day. Nor do they have to drive to a specialty grocer to get good quality. Whether it’s locally sourced or safely shipped, supermarkets all over the city sell worthwhile fish.
With so much local demand, HPP answers a pressing need among consumers. High pressure pasteurization maintains the freshness of seafood while prolonging its life at your favorite fish counter or restaurant. Have you ever bought a dozen oysters, or tantalizing pound of prawns only to discover that they tasted overly fishy or just off? While this may have been the result of a few different things, poor processing can affect the way food tastes.
HPP, however, causes no noticeable off flavors or textures in food. Companies rely on it to deliver the kind of freshness that’s so essential to seafood. In fact, it can actually improve the texture. Depending on processing conditions, companies can improve moisture retention of proteins. The result is less water loss later on for storage and cooking.
While seafood may be the cuisine of choice for many Los Angeles residents, meat is still certainly popular. From Beverly Hills to Burbank, our city has its share of exceptional steak and meat-centered restaurants. Combined with the easy access to Southern California’s poultry supply, eating meat isn’t the exception to the rule here; it’s a way of life.
HPP Los Angeles knows that our city’s hungry carnivores rely on meat to feed their families. When they grocery-shop, they look for the best packaged meats on the shelf. Affordability is certainly a concern, and almost as importantly? Safety. Processing influences buyer decisions as it affects nutrition. With HPP meat processing methods, sliced deli meats are allowed to maintain their nutritional values over an extended period of time, alleviating the concerns of consumers over nutrition, and the worries of processors over contamination.
When applied to meat, pressurization deactivates and eliminates the presence of pathogens that may harm people if ingested. As a result, it prevents food from spoiling (as long as it’s kept cold, of course). Because the meat has already been sealed and subject to HPP processing, it’s then immune to further cross contamination. It can be safely distributed to the food service operations and supermarkets of Westwood, Manhattan Beach, and more.
Los Angeles is known for its exceptional Mexican food. From the traditional fare in Boyle Heights to Downtown LA’s modern take on traditional dishes, our city has an abundance of options derived from south of the border recipes. In addition to great tacos and burritos, we have amazing salsas and guacamole. Some eaters use them as a garnish, while enthusiasts actually use the food as a vehicle for fresh pico de gallo. No matter how you eat it, consumers prefer it to be fresh.
High pressure pasteurization provides a way for salsas and guacamole to meet the standards of the zesty dips’ most discerning fans. Once the salsa is concealed in flexible packaging, it’s pressurized to keep it from spoiling after it hits the shelf. Rather than heating it, which would change the flavor, nutritional qualities, and emulsion properties, the cold-water pressure maintains its natural flavor beyond the processing stage.
But consumers don’t have to dine from the food trucks near USC or at upscale Mexican eateries in Hollywood; they can experience HPP freshness in store-bought dips like hummus, or even wet salads.
Juice never goes out of style. Food trends come and go, but juice has remained a staple in many households for decades. In fact, the appeal of fresh juice is seeing a resurgence in our city. Whether you’re a UCLA college student embarking on a nutrient-packed cleanse, or an average Hermosa Beach resident who likes to drink cold-pressed juice every morning before hitting the beach, the beverage has perhaps never been more popular.
HPP Los Angeles allows businesses to bridge supply and demand. Whether consumers want apple juice that they can keep in their fridge for a while, or freshly squeezed O.J. to be consumed hours later, companies that use our processing service can lock in natural flavors without the use of preservatives. Juice companies often introduce additives during pasteurization such as citric acid, but this can alter flavor in the long run. Like HPP meat, seafood and other products, we subject the packaged juice to high amounts of pressure, which safeguards it against harmful bacteria, and preserves its freshness for consumers.