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Promatec Food Ventures: De presentatie Vegetables & Salads 2009

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High Pressure Processing:
Focus on vegetables and salads
NC Hyperbaric

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INDEX
1) High Pressure Processing: interest of an emerging NTP
2) Value propositions of an innovative technology
3) Commercial applications: FOCUS ON VEGETABLES
3) Conclusion

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WHO WE ARE
NC HYPERBARIC designs, manufactures and markets high
pressure processing equipment for the food industry
GLOBAL LEADING SUPPLIER of the technology since 2005
Production and Headquarters in
Burgos, Spain

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Introduction
Evolution of HPP industrial machines installed on continents
124
116
98
Ocea nia 84
Asia 71
69
Eur op a
Am er ica 54
Tota l 41
31 26
20
22
11 4
12 10 7 2
10 9 8 6
7 8 8 6 3 3 0 5
7 7 5 3 3 4 3 1
5 1 1 2 2
1 2 2 1
3 1 1 1
1 2 1 3 1 1
To 8
20 7
20 6
ta
1
20
0
20
l
0
20
0
1
20
05
2
20
04
1
20
03
20
1
02
19
01
1
19
00
19
99
19
98
97
19
96
19
95
19
94
19
93
19
92
19
91
90

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HIGH PRESSURE PROCESSING
SUCCESSFUL EXAMPLES ALL OVER THE WORLD

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Introduction
Industrial HPP machines number versus food industries
Mea t products
Vegeta ble 29%
products
35%
Sea food a nd fish
15%
Juices a nd Others products
bevera ges 6%
15%

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Introduction
HPP user companies size profile
61 different HPP users companies known all over the world
50 % are SME < 250 employees
Ver y sm a ll < 10
Gr oup > 5000 3; 5%
11; 18%
10< Sm all< 50
1250< Ver y 19; 31%
La r ge< 5000
6; 10%
250< La r g e< 1250
13; 21% 50< Med ium < 250
9; 15%

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EXAMPLES AND IDEAS: current HPP
commercial products
Country Products
Spa in Sliced cooked ha m a nd “ta pa s”
USA Sliced cooked products a nd proscuitto ha m
USA Poultry products
USA Pre- cooked chicken a nd beef strips
Spa in Sliced cooked chicken, ha m a nd turkey
products, Serra no cured ha m
Ita ly Proscuitto ha m, sa la mi & pa ncetta
Germa ny Cured a nd smoked sliced a nd diced ha m
Ja pa n N itrites- free ba con, sa usa ges a nd sliced mea t
USA Rea dy- to- ea t mea t ba sed products
Spa in Cured mea t products & Serra no ha m
Ca na da Cured mea t products
USA Whole roa sted chicken
USA Sliced cooked turkey a nd chicken

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HPP commercial products
Shellfish and fish
• Shelf life increase
• Opening seafood shell
• Easy shellfish meat extraction
• Sanitization (inactivation of Vibrio)
SOME EXAMPLES:
Country Year Products
USA 1999 Oysters
USA 2001 Oysters
USA 2001 Oysters
USA 2001 Oysters
Canada 2004 Seafood
Canada 2004 Lobsters
N. Zealand 2004 Mussels shucking for meds
Italy 2004 Desalted cod
Spain 2004 Ready-to-eat salmon, hake & tuna
USA 2005 Lobsters
Korea 2006 Shellfish
Canada 2006 Seafood

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Commercial HPP products
Juices and beverages
• Sanitisation and shelf life increase
• Destruction of pathogens microorganisms
• Preservation of colour, flavour & vitamins
of freshly squeezed fruits
Country Year Product
Japan 1991 Grapefruit juice
Japan 1992 Mandarin juice
France 1994 Citrus juices
Mexico 2000 Citrus juices and smoothies
L ebanon 2001 Fruit juices
USA 2001 Apple juice
Portugal 2001 Apple & citrus blended apple juice
Italy 2001 Fruit and vegetable juices
USA 2002 O range juice, lemonade and smoothies
Czech Republic 2004 Broccoli & apple, beetroot, carrot juices
Northern Ireland 2006 Smoothies

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HPP commercial products
FOCUS ON VEGETABLES,
SALADS, SPREADS

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HPP: COLD PASTEURISATION FOR
PROCESSED MEAT
Value propositions
• CLEAN LABEL
The NATURAL • No artificial ingredients: meet new standard of identity
appeal • Consumers associate natural with quality
• Reduced costs from product failures and returns
Address spoilage • Through abuse, lengthy supply chain, or retail overstocking
• Identify 20% of production that is causing 80% of bad goods
and returns
• Increase factory utilisation by square curving production
• Reach new markets from existing factory
Exploit capacity
• Extend supply chain and leverage existing supplies

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Value propositions
• Destruction of pathogens
FOOD SAFETY
• Brand protection
• Safest alternative for high risk products
• Secure your authorisation to the most demanding
countries
EXPORTS • USA, Japan
• EU becoming more restrictive on Salmonella etc
• New, unique products further than packaging changes
NPD
• Think about things that you could not do before
OPPORTUNITIES
• Access value added niche markets

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HPP commercial products
Vegetable products
• Sanitisation and shelf life increase.
• Preservation of colour, flavour and vitamins.
• Reduction of the starch retrogradation of the rice.
• Reduction of PPO activity in avocado.
Country Yea r Products
Japan 1990 Fruit jams and fruit and vegetable sauces
Japan 1994 Pre-cooked & hypoallergenic rice
USA 1997 Avocado products : guacamole, sauces
Italy 2001 Fruit jams
USA 2002 Avocado products
Mexico 2003 Avocado products
Mexico 2003 Avocado products
Mexico 2003 Avocado products
USA 2003 Sliced onions
Canada 2003 Apple products : jam and sauce
USA 2004 Tofu
Spain 2005 R vegetable meals
TE
USA 2006 Tomato sauces

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HPP RICE
ECHIGO SEIKA (Japan)
Marketing of :
Precooked rice (no starch retrogradation).
Hypoallergenic rice (improves rice porosity and
extraction with salt of allergenic proteins).
Easy to prepare brown rice
Rice cake with aromatic herbs

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IAN (Spain)
Wave 6000/300
for RTE vegetables meals

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RODILLA (Spain)
for sandwich fillings and spreads
Wave 6000/120

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MAPLE LEAF (Canada)
Wave 6000/300
for RTE meat based meals with rice, pasta, vegetables

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HPP commercial products
TOFU
• Whole range of tofu patès
• Sanitisation and shelf life increase.
• Preservation of colour, flavour and vitamins.
• Natural, minimally processed
• Oregon-based SME is distributing in the whole country now.

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HPP commercial products
ONION
• Clean, topped and then chopped/sliced/diced
• Sanitisation and shelf life increase (+2months)
• Preservation of organoleptic quality.
• Natural.

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HPP commercial products
HOUMMUS
• Sanitisation and shelf life increase
• Preservation of organoleptic quality.
• Natural.

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HPP commercial products
FRESH SALSAS
• Never cooked
• Sanitisation and shelf life increase
• Preservation of organoleptic quality.
• Natural.

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AVOCADO SALSA & GUACAMOLE
Avocado paste with tomato chunks Gas forming: activity of bacteria
Vacuum packed Color change: enzymatic oxidation
5 days at room temperature

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HPP: AVOCADO AND TOMATO SALSAS
http://avoclassic.com/

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FRESH TOMATO SAUCE
Tomato with green peppers
Non processed tomato sauce after 5 days
Vacuum packed
Gas formation due to bacterian activity
5 days after HPP process

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AVOMEX: A SUCCESSFUL
1966: STORY
Opens the first “Tex-Mex” restaurant in Texas
1996: Buys first HPP equipment (50L) for guacamole processing
2007: 15 HPP equipment installed. Total capacity 1800 L.

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POTENTIALITIES AND NPD
- Russian salads
- RTE mixes: rices, chickpeas, others

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OUR EQUIPMENT
Wave 6000 range
Specially designed for the food
industry
Safe, ergonomic, reliable
Clean and evironmentally
friendly

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NC Hyperbaric range
Throughput from 250 kg/hour
Wave 6000/55
Wave 6000/135
Wave 6000/300
Wave 6000/300 Tandem
Up to 2.5 tons / hour
Wave 6000/420

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THANK YOU FOR YOUR ATTENTION
FRANCISCO PURROY, DVM
Technical Sales Manager
+34 626623049
f.purroy@nchyperbaric.es
NC Hyperbaric is represented in the Benelux by:
Mark de Boevere
Promatec Food Ventures BV
Rootven 24a
NL-5531 MB Bladel
T: +31 (0)497 33 00 57
E: mark.deboevere@promatecfoodventures.com
I: www.promatecfoodventures.com