HPP Tolling is an Irish based company that offers the 700+ food and beverage production companies in Ireland the opportunity to use our HPP Technology to extend the shelf life and safety of their food, while eliminates all the bacteria’s in their products such as Salmonella, Listeria and e coli. The technology works by applying tremendously high levels of pressure through the medium of water to the already packaged food products after they have been placed in a high pressure chamber for treatment.

1. Presentation 2015.
Liam Murphy.
085 8700228
George Donohue.
087 2465172
hpptolling@gmail.com
www.hpptolling.com

2. What is a HPP Tolling Station?
• An independent processor.
• Available to all producers.
• No exclusivity arrangements.
• Centrally located.
• Each Station having the capacity to process up to 380Tonne/week.
• Centre of knowledge and learning in a partnership approach with
many other organisations.

4. The Pressure involved.
“HPP involves subjecting food to 300 to 600
MPa of pressure or 87,000psi”
• Car Tyre has 30psi.
• The Mariana Trench is 6.85 miles deep and the pressure at the
bottom is 15,750psi.
• 600MPa is equivalent to been 60Km deep in water, the distance
from Dublin Airport to Newbridge Co. Kildare.
• Water laser cuts steel at 50,000psi.

5. Partners/Advisors.

6. All Baskets will be 360mm internal Diameter,
and come with either 3 baskets at 1200mm each
or 4 baskets at 900mm each, per cycle.

7. Vessel in the loading position.

8. Loading The Machine.

9. Why it works.
During high pressure
processing, the pressure is
applied uniformly in all
directions simultaneously and
this is known as isostatic
pressure; this is the reason
why food is not crushed
during treatment.

10. Hiperbaric 420

11. Hiperbaric 420

12. Pressure is applied uniformly by surrounding the
packaged products in water which acts as the medium
to transfer the pressure to the product, it’s the moisture
in the product itself that treats the product, unlike heat
pasteurisation where heat variants can occur
throughout the product HPP is a completely uniform
treatment.

13. LISTERIA.
Listeria monocytogenes. Before (left) and after
(right) HPP

14. Viruses in FOOD.
High pressure processing (HPP) is an
increasingly popular non-thermal food
processing technology.
Study of HPP’s potential to inactivate
foodborne viruses has defined general
pressure levels required to inactivate
the hepatitis A virus, norovirus
surrogates, and human norovirus itself
within foods such as shellfish and
produce.
A STUDY BY David H. Kingsley IN THE USA (12)

15. Murine norovirus in Manila clams
In the study they investigated the ability of
HPP to inactivate murine norovirus (MNV-
1), a recognised surrogate for NV and they
concluded that the use of high hydrostatic
pressures of at least 500 MPa for 1 min
was effective in inactivating MNV-1.
Letters in Applied Microbiology ISSN 0266-8254 2012 NR(13)

16. Advantages of HPP

18. Foods unsuitable for HPP.

19. Collapsed after HPP when air forced out
of product.

20. Suitable Products for HPP.

22. Where colour change is important for
raw meat.

24. HPP raw meat has intact the quality parameters
throughout their shelf-life. According to M. Martin,
2011, HPP burgers maintain the quality parameters up
to 42 days meanwhile control (no HPP) burger quality
start to decrease on day 7.
In 2001, the US FDA evaluated some strategies for
microbial inactivation and stated: “Ground beef can be
pasteurized by HPP to eliminate E. coli O157:H7,
Listeria spp., Salmonella spp., or Staphylococcus
spp.”

29. 7 days shelf-life without HPP, to 30 days with.

32. Fresh Cheese.

34. Dairy products from Romantics

35. Dairy Dressing.

36. HPP Milk from Mexico.

37. Cheese & Yogurt.
Enhances the maturation,
Kills pathogenic bacteria and improves shelf life of the product.
Inactivation of yeast and mould.
Acceleration of the ripening process.
Improves the physical properties of cheese.
Promising tool for manufacturing of structured dairy products
with sensorial properties.
Production of low or fat free products.

38. Other product examples.
Fonterra:
Real Yogurt with live cultures shelf-life 90 Days.
Hybartec:
Mozzarella Cheese and Ricotta 15-75 Days by using HPP.
Pulmuone:
Yogurt with fresh fruit getting 21 Days shelf-life.

41. Wet salads and sandwich fillings

44. BRANDED GUACAMOLE DIPS

45. Hormel’s Natural Choice.

46. Moira Mac’s
The new Moira Mac's
range of HPP
processed products
are available at
Woolworths and Coles
stores throughout
Australia.

48. Perfect Fit Meals Texas
http://www.packworld.com/package-type/thermoformed-packaging/map-v
Shelf-life went from 5 to 30 days with HPP

55. The SUBWAY® brand’s Office of Food Safety and Quality Enhancement
team reviews all their food safety and quality programs and recommends
improvements as needed. Food safety is of paramount importance in their
restaurants too! This team works with their vendors to achieve their food
safety and quality improvement goals. For instance, they identified high
pressure pasteurization (HPP) as a way to improve freshness and food
safety while eliminating the dependence on other preservatives.
http://www.subway.com/subwayroot/about_us/Social_Responsibilit
y/SustainableSourcing.aspx
Source

56. Each bottle is 50ml containing 2
wheatgrass shots.
Wheat grass one of the most potent,
healthy substances on earth.
One shot of wheat grass is equal to
1kg of green leafy vegetables.

57. HAPPY COCO.

58. Harmless Harvest
As a first time category for
BevNET’s “Best of” Awards, the
panel had dozens of brands to
consider as the best coconut
water of 2012, yet, it was
Harmless Harvest that was on tip
of everyone’s tongue. As one of
the earliest adopters of high-
pressure processing for a
beverage product, Harmless
Harvest’s 100% Raw Coconut
Water is the closest thing we’ve
tasted to the liquid inside a
freshly opened, young coconut.

66. Suja
BevNET's Best of 2012 award
for Best Functional Beverage
goes to Suja Juice.

67. BluePrint Juice
BluePrint Juice is the winner of
BevNET’s award for the Best Juice
or Juice-Based brand of 2012.
Modeled after the popular direct-to-
consumer BluePrint Cleanse,
BluePrint Juice is a five-SKU line of
high-pressure processed (HPP) juice
blends.

75. Bottle Numbers in our 360mm Vessel.

76. HPP and Shellfish
HPP denatures the adductor muscle
in oysters, mussels, clams,
scallops, crabs and lobsters,
making the shucking process easy.

80. Vac packed Shucked Lobster.

81. • Increase from 5 to 30 day shelf life.

82. https://www.youtube.com/watch?
feature=player_embedded&v=lZndMDF180g

83. Gold Band Oysters
Preshucked, Easy
Open, Better
Flavour, Better Shelf
Life- Fresh

84. Shucked Oyster

87. https://youtu.be/8rFTE3M48cE

88. https://youtu.be/D541uY4FZKY

89. SHUCKED CRAB

90. Stabilised Mussel Powder
A family owned business, we have been involved
with the green lipped (greenshell) mussel industry
for over a quarter of a century, and were one of the
pioneers in developing green lipped mussel powder
as an anti-inflammatory product.
Only HPP delivers the benefits of completely separating
the mussel from its flesh without the application of heat.
Only Maclab uses HPP to manufacture stabilised mussel
powder. Why pay for shell in your finished mussel
powder?
Australia New Zealand

91. Barrels for Shellfish 26Lts Capacity.

94. Colour change in sea bream.

95. SMOKED SALMON

96. According to the latest researches the
Campylobacter infection causes a serious public
health problem worldwide. There is research needs
to investigate what are the options to reduce the
C. jejuni contamination of various animal-origin
products. One of the new, alternative methods is
high-pressure processing. This treatment method
is capable of eliminating the pathogenic bacteria
without affecting sensory and nutritional qualities.
Campylobacter infection

99. HPP Global Production 2014
+ 700,000,00 Kg

102. Number of commercial machines in
operation.

103. Locations around the World.

104. Successful examples

105. The contribution to CDBQ will allow it acquire cold pasteurization
equipment using high hydrostatic pressure technology. In addition to
extending the life of food, high pressure processing preserves its
integrity, taste and active ingredients. This acquisition is crucial to
the CDBQ which is looking to attract new enterprises and offer them
opportunities for innovation.
These contributions, totalling $1,474,400, have been granted
under Canada Economic Development’s Business and Regional
Growth program. The CDBQ will receive $1,074,400 in non-
repayable funding and Novidev, $400,000 in repayable funding.

106. SUMMARY