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Es eficiente, económico y fácil de integrar. Las ventas de alimentos procesados por altas presiones (HPP por su nombre en inglés: High Pressure Processing) podrían alcanzar una facturación de US$ 18.000 millones en 2018.
Los factores que están impulsando la creciente popularidad del HPP son diversos y están relacionados tanto con las necesidades de la industria como con las exigencias de los consumidores.
Un proceso económico, sostenible y eficiente
El creciente uso del HPP en la industria alimentaria se debe en gran parte a que es una tecnología que durante la última década ha evolucionado significativamente, volviéndose mucho más productiva, fiable, accesible, económica y fácil tanto de integrar a las líneas de producción como de mantener.
El HPP es un proceso natural y respetuoso con el medio ambiente que además de proteger los ingredientes ayuda a mantener las características de los alimentos frescos.
Una característica importante del HPP es que controla la seguridad microbiana de los productos empaquetados, multiplicando su vida útil hasta cinco veces al tiempo que mantiene la frescura de los aromatizantes naturales y el sabor casero de los alimentos.
Gracias al HPP el sabor y los nutrientes de los alimentos frescos no se pierden.
Los productos naturales que no han sido sobrecalentados conservan no sólo sus propiedades organolépticas, sino también su aspecto.
En el campo de los productos cárnicos y vegetales se dan las aplicaciones más frecuentes del HPP, que también empieza a usarse cada vez más en la producción de bebidas.
Lo anterior es fundamental en un mercado en el que los consumidores tienen poco tiempo para cocinar y buscan productos alimenticios que tengan una buena relación entre calidad y precio.
Oportunidades de crecimiento en diversas regiones
El crecimiento de mayor magnitud del HPP se concentra sobre todo en Norteamérica y Europa aunque su penetración está empezando a crecer en Australia, Corea, Japón y Nueva Zelanda.
Asia y Sudamérica son las dos regiones que en este momento ofrecen las oportunidades de crecimiento más grandes para el HPP.
