(FMP) process, which optimized the
PEF technique for liquid and semiliquid media.
In fresh juice production the FMP
cells are subse-
quently unable to
and cause decay.
This is crucial
to the effective
in juice process-
ing, as yeast and
is the primary
cause of quick
spoilage in fresh
Wageningen University's 6,000 students are involved in a broad
range of food processing and nutritional research to benefit
public health and the food manufacturing industry across the
Netherlands, Europe and the world.
ensure pathogens did not make it
into the company’s juices.
After significant testing of
the FMP processes on its juice
products, Hoogesteger found no
deviation in nutrition, flavor, quality
or even vitamin concentration. A
series of consumer focus groups
attested to the consistency in taste
between the traditionally produced and FMP-treated products.
According to the company, the
resultant product is “biochemically
the same” as fresh juice.
And, in the end, Hoogesteger
benefited from a shelf life that
tripled to 21 days without the
use of additional preservatives or
pasteurization. This has allowed
Hoogesteger to work on expanding
its reach beyond Holland to the rest
of the Europe.
The Future of PEF in
While Hoogesteger and
Wageningen have done the
heavy lifting to bring an innovative processing technique like
this to market, the benefits
of such a method could easily be implemented by U.S. and
other international companies.
Through its approved HACCP
guidance for juice processors,
the U.S. FDA has even approved
the processes for use by U.S.
Innovation truly is the engine
of growth, and in many cases,
it also drives us toward sustainability and quality, as in the case
of Hoogesteger’s FMP process.
Balancing growing consumer
demand for healthy, quality food
with the logistical and processing
concerns faced by manufacturers will continue to be one of the
greatest challenges in the food and
beverage industries, and new techniques and open innovation can
help processors overcome it. ◆
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