The preservation method Pulsed Electric Field (PEF) is officially approved by de U.S. Food and Drug Administration (FDA). Research indicates that inactivation of relevant pathogens is possible, which is an important requirement of the FDA. PurePulse, the new generation of PEF, is hereby recognized as a base technology that meets the rigorous standards in the USA.
A new method also brings up questions such as: will harmful pathogens be killed sufficiently and does it meet the requirements of the legislation? Because PurePulse is such a young technology it was necessary for us to built a broad experience with FDA legislation and to carry out numerous risk analyses on different kind of fruit and vegetables juices. With success, because the outcome is positive.
The legislation on food safety in America and Europe is basically the same. In both cases it is necessary to provide a risk analysis of the raw materials. In addition, the FDA requires for juice preserving methods that they are able to prove a 5-log reduction of pathogens. That means that 99,999% of the pathogens are inactivated. In case of juices and smoothies, E.coli is often the target pathogen. To prove this, studies were carried out on Pulsed Electric Field with relevant surrogate pathogens, and the results are very positive. PurePulse therefore fully meets the standard requirements of the FDA. This underlines that the method is not a ‘novel food’ technology, which means that there are no obstacles in the EU to apply PurePulse in food production.
At Cool Wave Processing in Wageningen, we have a pilot line available for producers that want to do a risk analysis of their raw materials with surrogate pathogens. This line is also available for sensory testing and more extensive test programs.
The rise of health juices that help to reset or detox the body is enormous. More and more new and existing juice producers choose to produce healthy, raw juices. The method of extraction is crucial. This is evident since the sales of our ColdPress presses are on a rise. The presses seem to be popular with small-scale producers, who focus on healthy and honest products. That is why we offer both large presses for large-scale production as very compact and easy to operate machines, such as the CP01. The young Dutch company Greenz Love makes healthy juices based on fruit and vegetables. The company emphasizes on the extraction technology cold pressing, because that makes it so healthy. There is no heat involved with cold pressing. The result is a pure juice: it does contain all the goodness of the fruit and / or vegetables, but no unwanted components that cause taste abnormalities and accelerated oxidation. Therefore Greenz Love selected the CP01 juice press of ColdPresses. Menno Bernard, managing director Greenz Love: ‘our goal is to conquer the Netherlands and then the rest of Europe with our healthy and delicious juices. With the compact and flexible CP01 we can quickly respond to the needs of our consumer, which is essential in this rapidly emerging market.’
Read more about the press principle of our ColdPresses coldpressing equipment.
There is an increasing interest in raw milk because of health benefits and the intense and full flavour. Currently, the PurePulse technology is used for treating fresh juices. But at Cool Wave Processing we are also very interested in the possibilities with raw milk. Treating raw milk with PurePulse ensures that all harmful organisms that are naturally found in raw milk, will be disabled. Moreover, the original flavour and nutrients are substantially retained. This is a breakthrough as it offers the opportunity to make fresh raw milk available on a larger scale and in a safe way, as this is a major issue. Research into the optimal process parameters for treating raw milk is still on going. However, CWP is already looking at the potential market and consumer acceptance of raw milk treated with PurePulse and the legal framework. Currently we are working together with other parties on a consortium to market raw milk. The plan is that in 2015 the first products will be available on the market.
Read more about the second generation Pulsed Electric Field PurePulse
Juices are classically treated with heat. The process called pasteurization – treatment between 80-100 °C – is more than 150 years old. Since 10 years two alternative treatments have emerged on the market: Pulsed Electric Field (PEF) and High Pressure Processing (HPP). Both technologies provide excellent tasty (raw) food products with extended shelf life. The results in terms of shelf life and taste are the same. But not for business. PEF is much more profitable! PurePulse, the newest generation of PEF treatment is therefore a very interesting alternative for HPP.
The PurePulse technology is a continuous flow that enables juice producers to treat high volumes at a much lower cost per liter than HPP. The multiple handling that HPP requires for these refrigerated foods is a cost disadvantage that can only be borne by high-margin products. PurePulse technology (PEF 2.0) can easily kill 5-6-log food pathogens and extend the shelf life to 4-6 weeks or more. The downside of PEF is that liquid products with particles cannot be cold pasteurized. A PEF treatment can also be done at elevated temperatures; the effect is partial spore-inactivation as well.
PurePulse finally makes it possible to apply mild preservation technique in a profitable manner, and on a large industrial relevant scale. HPP will probably remain the standard for small batches, tolling and specifically ‘solid’ food products like meat and ready-to-eat meals. But PurePulse will be the next standard in large continuous liquid food production.