Dive Brief:
- High-pressure processing (HPP) has been a favorite of the processed food and beverage industry because it does not need high heat, but safety concerns could force manufacturers to choose alternate production methods, BevNET Media reported.
- Last November, coconut water maker Harmless Harvest received a warning letter from the FDA with concerns about its production facility in Thailand. Specifically, the letter said that "spores of clostridium botulinum have demonstrated the ability to germinate and grow in low acid juices (such as coconut juice), producing toxin."
- Because of safety concerns and other technology options, Harmless Harvest and others have shifted away from HPP toward methods like a multi-step microfiltration system. As a result, Harmless was able to make its production process more efficient and boost shelf life from 45 to 75 days.
Dive Insight:
More and more consumers are seeking out less processed foods, which they generally perceive to be healthier. Manufacturers are working toward meeting those demands by experimenting with processing methods like HPP. Despite the FDA's safety concerns, it's unlikely that usage of HPP — particularly by cold-pressed juice brands — is going to stop anytime soon, unless there are significant recalls linked directly to the HPP method.
Coconut products are a booming market today, from coconut water and milk to oil used for frying and baking. But HPP has a wide set of applications, and coconut water may be one that is more susceptible to contamination during HPP.
Microfiltration offers manufacturers another realm of possibilities. It can make the production process smoother and enable manufacturers to both produce more volume and reduce costs, extending both the top and bottom lines at once.