Why HPP~Confluence of Disruptive Eating with technology


Ours is the first HPPed curry in the US (patent pending). Why we need HPP?

HPP is the high pressure pasteurization which uses the water at very high pressure to take-out the residual air out of containers and kill any pathogen or bacteria. Curry is a liquid seasoning with some base sauces and plenty of spices. In thermal pasteurization, most of the liquid food items are heated at 160F for 15 seconds. On contrast, our Curry gets heated at 212F for one hour and 15 minutes in two step process to bring the microbes level < 10. Then the HPP maintains Curry's taste, flavor and texture for long which we call Super Pasteurization.

At present, Curry or Indian food are available at the US grocery stores in either shelf-stable form which uses some preservatives or the frozen form. Because Curry stays good for 10-15 days at most in the cooler (39-41F).

HPP enables Curry to stay good for 75 days in the cooler (39-41F).  Three big things:

  1. It does not use any preservative.
  2. HPP is done post packaging, no chance of any contamination.
  3. The water at the high pressure is re-usable, hence more efficient

Curry already has so many spices or seasonings and use of any preservative for the shelf-stable products distorts the taste. Frozen Curry also does not taste as the original if reheated. Spices are mostly in the powder form and it can stay good at the room temperature for a year or longer. The sub-zero temperature does distort the taste of the spices.

HPPed curry solves this taste distortion problem and gives our patrons the freedom to store it for a longer period. And when they decide to use it, it would be as good as the fresh curry. Do not Microwave our containers. After opening the container, we recommend using it within 2 weeks if kept in the cooler (39-41F) properly.

Read more at http://www.packagingdigest.com/food-packaging/performance-under-pressure