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Gourmet Newswire

Seal Certifies Coolness Under Pressure

By Lorrie Baumann

Manufacturers of products pasteurized with High Pressure Processing, HPP, instead of heat are adopting a High Pressure Certified Seal to assure consumers that they’re buying products that offer more than a fresh appearance – they’re also safe to consume. The first products bearing the High Pressure Certified Seal are fruit juices; with other certifications rolling out into the consumer market this year.

“It’s actually in the marketplace now. You’ll see it on a lot of the Evolution Fresh products now throughout the nation. … It’s going to establish a standard to which a lot of products are going to be held,” said Jeff Williams, Chairman of the Cold Pressure Council, which is the organization behind the High Pressure Certified Seal and General Manager of JBT/Avure Technologies, which manufactures HPP machines that are used in HPP processing.

HPP is a food pasteurization technique recognized by the federal Food and Drug Administration and used worldwide. Originally invented in France in 1895, it’s been in commercial use for almost 30 years. The process uses ultra-high pressure purified water to destroy bacteria so food stays fresher longer. Foods like meat, fruits, vegetables and juices are subjected to 87,000 pounds of pressure per square inch, which kills Listeria, E. coli and Salmonella bacteria without destroying the foods’ natural vitamin and mineral content. Foods processed with HPP have better taste, texture and nutritional value than foods processed with traditional high-heat pasteurization.

The High Pressure Certified Seal on a product’s packaging means that the product was processed in compliance with guidelines established by the Cold Pressure Council’s founding members to ensure that the equipment was used properly– that no food safety short cuts were taken along the way. “It’s a quality statement in terms of how the product was manufactured,” Williams said. “One of the key qualifiers is that they’ve been independently audited and that they are following the guidelines.”
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The guidelines are intended to protect both consumers and the high pressure technology itself from the effects of a breach in food safety, according to Williams. “It’s like anything — if you’re not following the rules, bad things can happen,” he said. “We hate even thinking about those kinds of things. We want to make sure that our people aren’t misusing the technology; that there’s proper use of high pressure processing, so food safety stays intact; that the proper parameters and settings are being used – it does all go back to food safety.”

Juices bearing the seal are the first products to reach grocers because theirs was the first set of guidelines to be developed, but guidelines for sauces and salad dressings are in the works, and there are other sets of guidelines in development for the range of products suitable for the technique. In general, those are products that have a high water content, are acidic and have a cold chain of distribution. Brands are lined up and waiting for the release of their guidelines, so grocers and consumers can expect that they’ll start seeing the High Pressure Certified Seal on more products this year, according to Williams.

Manufacturers have been eager to adopt the technology because the HPP process brings compelling benefits, including better taste, texture and nutritional value than foods processed with traditional high-heat pasteurization as, well as, extension of the shelf life for products. For instance, guacamole that’s made and stored at home can last about one or two days, but guacamole that’s been pasteurized through High Pressure Processing gets a 40-day shelf life without the addition of any preservatives, resulting in a cleaner label for the consumer.

Along with the seal’s roll-out, the Cold Pressure Council will be engaging in a social media campaign to educate consumers about the benefits of the process. The Cold Pressure Council is also hosting an annual conference in June to continue to educate the industry itself about the technology and its benefits as well as the marketing value of the new High Pressure Certified Seal.

Lifetime Achievement Honorees Named by Specialty Food Association

Paul Prudhomme, the late celebrity chef, and distributor Seymour Binstein will be recognized by the Specialty Food Association with Lifetime Achievement Awards, which recognize those who have grown the specialty foods industry and inspired others to do the same.

Seymour Binstein founded European Imports as a cheese importer in 1978, and then parlayed his tremendous success into a full gourmet distribution business. Binstein pioneered the sales of specialty foods in foodservice distribution. His love of new and unique foods enhanced the whole specialty food industry. Customers, suppliers and employees were all treated as family creating loyalties still existing today.

Paul Prudhomme of Magic Seasoning Blends is widely credited with popularizing Creole and Cajun cuisine – the distinctive flavors of his native Louisiana – into the international spotlight. In 1979, K-Paul’s Louisiana Kitchen opened in New Orleans. Four years later, Prudhomme created his own line of all-natural herbs and spices, and smoked meats. The chef passed away in 2015 and the award will be presented to his family.
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The 2018 inductees were chosen by the SFA’s Hall of Fame/Lifetime Achievement Committee and will be honored at the Summer Fancy Food Show in New York the evening of July 1, 2018. Registration for the Fancy Food Show is at fancyfoodshows.com.

 

O. Vine Wine Water Reinventing the Near Water Category

Wine Water Ltd., an Israeli startup, is launching O.Vine, the first spring water infusion with the spirit of wine. Alcohol-free O.Vine brings an intoxicating aroma and refreshing taste to any table. The new line will be launched at the Fancy Food Show in New York, June 30 to July 2.

O.Vine is shaping a new near water category inspired by the world’s two oldest beverages: water and wine. Combining the benefits of healthful extracts wine grape skins and seeds with pure spring water, O.Vine is an all-natural, non-alcoholic beverage without preservatives or added colors. Its color and ingredients are derived from red or white wine grape waste.

“Developing O.Vine was extremely challenging,” explains Anat Levi, CEO and Founder of Wine Water. “Based on our winemaking expertise, we designed proprietary technology and specialized techniques. These methods prevent oxidation – the main obstacle to keeping the beverage fresh and shelf stable – without alcohol and without preservatives.”

O.Vine was conceived in collaboration with award-winning Practical Innovation, Israel, the creative brain behind brands worldwide. The team succeeded in  developing clean, controlled process to prevent oxidation, all while maintaining the wine’s appealing natural color and aroma.

Over the last 20 years, Levi, a seasoned wine executive, has been a dynamic force in the wine industry. She was the CEO of Golan Heights Winery for nearly a decade.
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“I’m passionate about creating innovative beverages based on winemaking traditions, proliferating wine’s wellness benefits and raising the lifestyle to a new level,” says Levi. “When you are in the business of natural premium beverages, Mother Earth’s gifts such as spring water and soil are key factors in your success. So, it is only natural to do whatever you can to protect them. All of my recent initiatives have leveraged sustainable approaches, which have mainly been producing eco-friendly products with a minimal footprint.”

“Our mission was to create a pure water sensation that not only inspires consumers to appreciate wine’s complex flavors and aromas, but also leverages sustainable principles by reusing the skins and seeds from the wine grapes remaining from the winemaking process,” explains Tal Leizer, CEO of Practical Innovation.”

“Drinking wine is a pure pleasure, but not all consumers are able to indulge due to its alcohol content. For example, it is recommended that pregnant women avoid alcohol entirely,” adds Levi. “O.Vine imparts the wine sensation and awakens the memory of drinking wine. The beverage delivers the health benefits of antioxidants – without the alcohol. Moreover, by upcycling the excess wine ingredients, the product is environmentally friendly.”

The O.Vine line features two still beverages and two carbonated drinks, which are available in red varieties (from cabernet, merlot, syrah and petit verdot) and white varieties (from riesling and gewürztraminer).