hpp vegetables&salads promatec food ventures nc hyperbaric

www.nchyperbaric.com

Promatec Food Ventures: De presentatie Vegetables & Salads 2009


High Pressure Processing:Focus on vegetables and salads

NC Hyperbaric


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


� Production and Headquarters in Burgos, Spain

WHO WE ARE

�NC HYPERBARIC designs, manufactures and markets highpressure processing equipment for the food industry

�GLOBAL LEADING SUPPLIER of the technology since 2005


Evolution of HPP industrial machines installed on continents

Introduction

1990

1991

1992

19931994

19951996

19971998

19992000

20012002

20032004

20052006

20072008

Total

124

116

98

84

69

54

41

31

20

1210

87775

321

71

4117

61089

85

111

26

2336

3312

11

1

22

034

212

13

121

11

51

211

Oceania

Asia

Europa

Amer ica

Total


SUCCESSFUL EXAMPLES ALL OVER THE WORLD

HIGH PRESSURE PROCESSING


Industrial HPP machines number versus food industries

Juices and

beverages

15%

Meat products

29%

Seafood and fish

15%

Others products

6%

Vegetable

products

35%

Introduction


HPP user companies size profile

� 61 different HPP users companies known all over the world

� 50 % are SME < 250 employees

Group > 5000

11; 18%

Very small < 10

3; 5%

10< Small< 50

19; 31%

50< Medium< 250

9; 15%

250< Large< 1250

13; 21%

1250< Very

Large< 5000

6; 10%

Introduction


Country Products

Spain Sliced cooked ham and “tapas”

USA Sliced cooked products and proscuitto ham

USA Poultry products

USA Pre-cooked chicken and beef strips

Spain Sliced cooked chicken, ham and turkey products, Serrano cured ham

Italy Proscuitto ham, salami & pancetta

Germany Cured and smoked sliced and diced ham

Japan N itrites- free bacon, sausages and sliced meat

USA Ready- to-eat meat based products

Spain Cured meat products & Serrano ham

Canada Cured meat products

USA Whole roasted chicken

USA Sliced cooked turkey and chicken

EXAMPLES AND IDEAS: current HPP

commercial products


• Shelf life increase• Opening seafood shell • Easy shellfish meat extraction• Sanitization (inactivation of Vibrio)

SOME EXAMPLES:

Shellfish and fish

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

HPP commercial products


Country Year Product

Japan 1991 Grapefruit juice

Japan 1992 Mandarin juice

France 1994 Citrus juices

Mexico 2000 Citrus juices and smoothies

Lebanon 2001 Fruit juices

USA 2001 Apple juice

Portugal 2001 Apple & citrus blended apple juice

Italy 2001 Fruit and vegetable juices

USA 2002 Orange juice, lemonade and smoothies

Czech Republic 2004 Broccoli & apple, beetroot, carrot juices

Northern Ireland 2006 Smoothies

Juices and beverages

• Sanitisation and shelf life increase

• Destruction of pathogens microorganisms

• Preservation of colour, flavour & vitamins

of freshly squeezed fruits

Commercial HPP products


FOCUS ON VEGETABLES,

SALADS, SPREADS



The NATURAL

appeal

• CLEAN LABEL

• No artificial ingredients: meet new standard of identity

• Consumers associate natural with quality

Exploit capacity

• Increase factory utilisation by square curving production

• Reach new markets from existing factory

• Extend supply chain and leverage existing supplies

Address spoilage

and returns

• Reduced costs from product failures and returns

• Through abuse, lengthy supply chain, or retail overstocking

• Identify 20% of production that is causing 80% of bad goods

Value propositions

HPP: COLD PASTEURISATION FOR

PROCESSED MEAT


FOOD SAFETY• Destruction of pathogens

• Brand protection

• Safest alternative for high risk products

NPD

OPPORTUNITIES

• New, unique products further than packaging changes

• Think about things that you could not do before

• Access value added niche markets

EXPORTS

• Secure your authorisation to the most demanding

countries

• USA, Japan

• EU becoming more restrictive on Salmonella etc

Value propositions


• 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.

Vegetable products


Country Year 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



USA 2003 Sliced onions

Canada 2003 Apple products : jam and sauce

USA 2004 Tofu

Spain 2005 RTE vegetable meals

USA 2006 Tomato sauces


HPP RICEECHIGO SEIKA (Japan)

� Precooked rice (no starch retrogradation).

� Hypoallergenic rice (improves rice porosity andextraction with salt of allergenic proteins).

� Easy to prepare brown rice

� Rice cake with aromatic herbs

Marketing of :


IAN (Spain)Wave 6000/300

for RTE vegetables meals


RODILLA (Spain)

for sandwich fillings and spreads

Wave 6000/120


MAPLE LEAF (Canada)Wave 6000/300

for RTE meat based meals with rice, pasta, vegetables


• 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.

TOFU



• Clean, topped and then chopped/sliced/diced

• Sanitisation and shelf life increase (+2months)

• Preservation of organoleptic quality.

• Natural.

ONION





• Natural.

HOUMMUS



• Never cooked



• Natural.

FRESH SALSAS



AVOCADO SALSA & GUACAMOLE

Gas forming: activity of bacteriaColor change: enzymatic oxidation

Avocado paste with tomato chunksVacuum packed5 days at room temperature


HPP: AVOCADO AND TOMATO SALSAS

http://avoclassic.com/


FRESH TOMATO SAUCE

Non processed tomato sauce after 5 daysGas formation due to bacterian activity

Tomato with green peppersVacuum packed5 days after HPP process


AVOMEX: A SUCCESSFUL STORY1966: 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.


POTENTIALITIES AND NPD

- Russian salads

- RTE mixes: rices, chickpeas, others


OUR EQUIPMENTWave 6000 range

� Specially designed for the food industry

� Safe, ergonomic, reliable

� Clean and evironmentallyfriendly


NC Hyperbaric range

Wave 6000/135

Wave 6000/300

Wave 6000/300 Tandem

Wave 6000/420

Wave 6000/55

Throughput from 250 kg/hour

� Up to 2.5 tons / hour


THANK YOU FOR YOUR ATTENTION

FRANCISCO PURROY, DVMTechnical Sales Manager

+34 [email protected]

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: [email protected]

I: www.promatecfoodventures.com

hpp vegetables&salads promatec food ventures nc hyperbaric

Technology

hpp products juices

nd turkey products

nd chicken

nd fish

sliced cooked ha

t products serra

pa susasliced cooked

sliced cooked chicken