HI! This is Diego, founder of Press Foods MX. I wanted to write a little about the huge difference between HPP (High pressure processing) and Coldpress (juice pressing) techniques.
I would love to start things off with asking ourselves, do we know what is the difference between a Fad and a Trend?
Knowing this, will also help understand HPP and Coldpress. Also, this will help you understand why they are commonly used in the same sentence.
Ok, then I get that they are different, but how?
High Pressure Processing, Cold Pressure Processing, Cold Pasteurization, Pascalization (Using Mega Pascals) and many others, is commonly known as HPP.
HPP is a process where food and beverage products (inside their flexible package) go through a cold water, high pressure environment to target harmful and spoilage bacteria, without damaging nutrients (as heat/gourmet pasteurization does) and with the objective of keeping the product safe, fresh and additive and preservative free.
This method or technique, often called a process, has the sole intention of bringing consumers a better, fresher , heat free option of food and beverage products, that otherwise can’t be achieved by conventional technologies. We the good scientists and food specialists call this technique a harmful bacteria control step.
To summarize, HPP is a bacterial control step to keep consumers safe. It can be used in a wide range of fresh food and beverages such as: guacamole, salsa, dips, wet saladas, juice, smoothies, deli meat, pet food, and many others.
This technology, became a not only a TREND but a need for the food industry to be able to offer better for you, clean label products.
THIS IS AWESOME!
“But how does it relate to Coldpressed Juices?”
Now lets dig into juicing and coldpressed juice.
Supposedly nutritionists, fitness gurus , scientists and common sense agree) juice has to be as fresh as it can be. Purely and freshly squeezed on a cold environment.
Fresh juice ingredients regularly come from fruit, nuts, vegetables, legumes and roots. Which in fact, should be consumed fresh and without any added treatments or additives. As fresh as they can be.
All these ingredients, have nutrients that degrade with time, changes in temperatures and oxygen.
To avoid this, many consumers, started searching for the best options in terms of juice squeezing, that could achieve the benefits of minimally heating the fruit and veggies, and getting more nutrient yields on the end products. The coldpressed technique was born...
...and with it, a wide range of companies trying to join in into the juicing industry. A healthier, non heated, high nutrient, fresh option for a better you.
And the problemos started to rise...then HPP came to the rescue.
HPP vs and + Coldpress
The versus is mainly because they are completely different techniques and serve super different purposes.
HPP: bacterial kill/control step to make foods last longer and safer
Coldpressed: squeezing technique to keep nutrients as intact as possible.
How is they mix?
Coldpressed juices are known to have a huge ammonia if nutrients due to the facts that they are squeezed and served right away. Wow this is great but... what about all these bacterias that are still there? Yep, you got it, nutrients and bacteria alike could be there when you drink these juices, this is the main reason heat exists in food!!!
But now we have a solution, a fresher and better one. HPP or Hero Protection Process (just invented this). But it does really protect the food and beverages we eat and drink without destroying (as heat and gourmet pasteurization does) nutrients and many other micronutrients.
Its keeps the juice flowing safely through out the distribution chains that finally reach you.
So so to summarize. And not keep you wasting more time on coldpressed vs HPP.
Both techniques may go together to make the juice safer.
HPP is here to stay in many other categories as a safety step.
Coldpressed is a squeezing technique to maintain nutrients.
Press Foods MX is awesome and offers both techniques with Private Label.