Universal comes to Facebook and LinkedIn.

I just wanted to let everyone know that Universal is currently setting up pages on Facebook and LinkedIn. They are currently a work in progress but you can like or follow them here:

https://www.facebook.com/universalpasteuriztionandcoldstorage/

https://www.linkedin.com/company/1399385?trk=tyah&trkInfo=clickedVertical%3Acompany%2CentityType%3AentityHistoryName%2CclickedEntityId%3Acompany_company_company_company_company_1399385%2Cidx%3A0

HPP Applications- Seafood

Seafood

Applications: Oysters, Lobster, Crab, Shrimp, Mussels

Primary Pathogen Concerns: Vibrio Vulnificus, Salmonella, Listeria.

Typical Shelf-Life Extension: 2X-4X shelf life extension (depending on storage conditions)

Key Benefits: Meat extraction (yield) is better than by hand shucking or steam methods. Labor savings in this manner makes the HPP’ing of shellfish a great application. The shelf-life extension is also significant.

HPP Applications- Dairy

Dairy

Applications: Yogurt & Yogurt based dressings, Cream, Sour Cream, Cream cheese and milk.

Pathogen Concerns: Vegetative Bacteria

Typical Shelf-Life Extension (Varies by Formulation): 2X-10X

Key Benefits: In yogurt-based products and milk, it is said HPP gives a creamier product consistency.

HPP Applications- Juice and Smoothies

Juices and Smoothies

Applications: Super Premium Juices, Juice Blends & Smoothies

Primary Pathogen Concerns: E coli, Listeria and Salmonella.

Typical Shelf-Life Extension: 20 -60 days shelf life extension depending on product formulation, pH and storage conditions.

Key Benefits: HPP is a natural way to deal with microorganisms and extend shelf life without the use of heat which can negatively affect color and flavor.

HPP Applications- Wet Salads, Salsas, Dressings & Dips

Wet Salads, Salsas, Dressings & Dips

Applications: Salsa, Chicken Salad, Tuna Salad, Dressings

Primary Pathogen Concerns: Vegetative bacteria – primarily Listeria monocytogenes, but also E. coli, salmonella and campylobacter.

Typical Shelf-Life Extension: 2X to 6X (varies by formulation, pH and storage conditions)

Key Benefits: Extends product shelf-life and reduces vegetative bacteria issues.

Universal Announces Pennsylvania Location

Malvern, PA- Universal Pasteurization Company LLC announces their new 170,000 square foot facility in Malvern, PA.  The Malvern facility will offer High Pressure Processing (HPP), cold storage and other value-added services to food companies in the northeastern United States.

The facility, located just outside of Philadelphia, Pennsylvania, is conveniently situated near four major interstates and is in close proximity to a wide variety of food and beverage companies.  The new Malvern location builds upon Universal’s industry leading HPP toll processing footprint in Nebraska, Georgia and Texas.

“Customers value our superior service and multi-facility network. Their continued support and direction drove our decision to expand in the Northeast.  This new, first class facility will have over 9,000 slots of refrigerated space as well as two state of the art 525L HPP machines and the capacity to add up to 4 additional machines.” commented Melanie Galloway, Universal CEO.

HPP is a USDA and FDA recognized process that utilizes hydrostatic pressure, not temperature, to destroy harmful bacteria in foods while maintaining their nutritional value and supporting clean label initiatives.  HPP’s uses include beverages, sauces & dips and ready-to-eat and raw protein products with many new applications being explored.

Universal is the largest provider of HPP tolling services in the United States with locations in Lincoln, NE; Villa Rica, GA; Coppell, TX and Malvern, PA and is a leading independent provider of cold storage and other value-added services to food manufacturers. For additional information, please visit us at www.universalhpp.com or contact tobermueller@ucsne.com.

HPP Applications- Ready to Cook Meats

Ready To Cook Meats

Applications: Ground Meats such as Turkey, Chicken and perhaps Beef.

Primary Pathogen Concerns: Salmonella (poultry) and E.coli (beef)

Typical Shelf-Life Extension: 1.5X to 2.5X

Key Benefits: Increase food safety while extending product shelf lfie.

Caution: HPP can cause product color change due to the denaturing of the raw proteins. The vessel process water temperature can be adjusted to help mitigate these effects, especially in poultry.

HPP Applications- Ready-to-Eat Meat

RTE Meats

Applications: Sliced Cooked Meats: Chicken, Turkey, Ham and Beef; Uncured Ham and Sausage;

Primary Pathogen Concerns: Vegetative bacteria – primarily Listeria monocytogenes, but also E. coli, salmonella and campylobacter.

Typical Shelf-Life Extension: Greater than 2X (varies by formulation and refrigeration conditions)

Key Benefits: Extends product shelf-life while addressing common vegetative bacterial concerns. Allows customer to offer reduced sodium products.