Breaking News on Food & Beverage Development - North America

High-pressure processing, protein, botanicals, premium private label and cultured foods & beverages.. Welcome to 2013

By Elaine WATSON, 06-Feb-2013

Related topics: Cultures, enzymes, yeast, Health and nutritional ingredients, Sustainable sourcing, Trendspotter, Markets

Fresh juices and foods subjected to high pressure processing (HPP); protein - especially at breakfast; cage-free hen eggs; premium private label; fermented foods; culinary botanicals; and edible packaging could all be hot trends this year, predicts trend watcher Hartman Group.

In its webinar, ‘Ideas in Food 2013 – A Cultural Perspective’, the consultancy examines what’s shaping food culture in America and highlights a handful of hot trends it believes will gain further momentum this year.

So what’s trending in?

However, it is now starting to become something that manufacturers are actively talking to consumers about, says Hartman Group. “HPP offers consumers the next level in fresh while retaining the halo of near raw. We can expect to see more foods and beverages with the cold pressed attribute in the coming year.”

Hain Celestial recently acquired BluePrint Cleanse, a super-premium juicing firm that treats its products using high-pressure processing instead of pasteurization

Hain Celestial, which recently acquired upmarket cold pressed juicing firm BluePrint Cleanse, appears to agree, noting that HPP enables firms to offer a fresh squeezed taste, pulpy texture and nutrient boost and a long shelf-life, giving it the edge over pasteurized juice.

On an earnings call announcing the deal last year, Hain Celestial CEO Irwin Simon said: “BluePrint is not pasteurized [pathogens are killed using HPP] so you're getting all the nutrients… I come back and look at pasteurized juice today and it's almost like canned soup.”

Meanwhile, super-premium fruit juice maker Evolution Fresh, which was snapped up by Starbucks in late 2011, is also doing a lot to raise awareness amongst the public for the technology, which allows products to be treated in their final packaging, with flexible containers carrying the product into a high-pressure chamber, which is flooded with cold water and pressurized for 1-7 minutes. 

The pressure acts uniformly and instantly, regardless of the products’ size or shape, causing lethal damage to the cellular structure of bacteria, molds and yeasts. However, the high hydrostatic pressure does not affect any structural components of the food itself (proteins, fibers, fats, etc.), nor does it affect the structural integrity of the package used.

“WikiCell has developed packaging to hold pumpkin soup in a spinach membrane and melted chocolate in a cherry membrane, yogurt balls enclosed in a soft outer layer, bite-sized cheeses with edible skins to extend shelf life.”

Read more about high pressure processing: Could HPP be the secret weapon in the battle to reduce sodium?

Click here to listen to the webinar.