HPP is a post-packaging, non-thermal pasteurization method of killing microorganisms. Using elevated hydrostatic pressure of up to 87,000 psi, HPP drastically reduces overall microbiological contaminant flora and pathogens, such as Listeria, E.coli, Salmonella, lactic acid bacteria, yeast and mold. Bacteria can rapidly spoil high-protein food, such as beef, poultry, fish, shellfish, milk and other dairy products.
HPP helps processors retain food quality, nutritional value and natural freshness while extending product shelf-life as much as three to four times. As a result, manufacturers can extend run times in production, thus reducing changeover and clean up. This process also allows manufacturers to reduce or eliminate additives and preservatives to provide a clean label that the government, retailers and consumers desire.
Launching HPP creates a “Batch Process”, meaning Millard offers the storage and temperatures needed, currently handles a majority of the product which HPP benefits and has the logistic capabilities with pool consolidation programs, which will eliminate additional or unnecessary transportation costs. The value proposition stretches across many markets that include manufacturers, retailers and restaurants. Whether processors desire to reduce waste levels, sodium content and labor costs, or improve productivity, taste and food safety, HPP can be a part of the solution.
To view a demonstration video of Millard’s HPP video click here: www.MillardRef.com/HPP.
Millard is the second-largest refrigerated warehouse and distribution company in the US. In addition to cold-storage warehousing and HPP, Millard also provides clients with a wide variety of other value-added services, including transportation, logistics support and import/export assistance.