Company hails sales and safety boost from high pressure processing
Fresh-cut meat and salad producer Ifantis said it had invested in the technology from US company Avure in a bid to tackle high product returns because of an unreliable cold chain distribution network in Greece's islands. Growing consumer concern over food safety and increasing demand for products with fewer preservatives was also a driver, said the Athens-based outfit.
Since installation of the HPP system, a post packaging lethality treatment that eradicates food pathogens and spoilage organism in products, the company said sales of its sliced meats have risen by more than 30 per cent and product returns due to cold chain issues have been cut to “almost zero”.
Ifantis operates a number of facilities and distribution centres throughout Greece, producing some 500 products. The company said quality is its top priority but that a “fickle cold chain throughout the dispersed islands” of Greece “was creating a distribution challenge for its sliced meat products”.
Additional protection
“Returns were high and we needed additional shelf-life,” said company CEO Kostantinos Infantis. “We also needed additional protection beyond chemicals additives to enhance food safety.”
As part of its service, Avure also helped the Greek company with product reformulations, HACCP and regulatory approval, as well as collaborating on a new logo for the HPP-treated products.
The company has attributed the improved sales performance in the market place to adopting the technology and said it has plans treat more products with HPP.
“We are developing a line of deli salads that will be made safer with a longer shelf-life using HPP as well,” said Infantis. “Our goal is to provide an extra degree of protection to our products while maintaining their taste and nutritional quality.”
HPP is a chemical-free technology that disables pathogens and bacteria such as Listeria monocytogenes, E.coli and salmonella. Products are loaded into the equipment, submerged in water and then subjected to high pressures at elevated temperatures. Avure told FoodProductionDaily.com that because it is not a heat treatment, there are “limited effects on taste texture and nutritional properties”.
