Meat + Poultry - May 2008 - 41

Photo courtesy of Hormel Foods

"The consumer sees a 'healthy halo'
around meats in the service deli," Baker
says. "That said, healthy products will
continue to be a cornerstone of the deli.
Low-salt items will continue to grow as
the baby boomer-generation ages."
Brous agrees. "Bologna and similar-

"The consumer sees a
'healthy halo' around
meats in the service
deli; healthy products
will continue to be a
cornerstone of the deli."
without the addition of heat, to destroy pathogens such as Listeria.
The technology is used by Hormel
and Salisbury, Md.-based Perdue Farms.
Hormel uses it on its Natural Choice line
of luncheon meats. Hormel says the process is simple and that HPP causes no
changes to the meat.
For deli-meat processors, the technology replaces the need for adding
pathogen growth inhibitors, such as
sodium lactates and sodium diacetates.
It also provides retail customers 120
days of shelf life on treated products.
Thanks to third-party providers of the
technology, smaller companies have
also adopted HPP, including Swedesboro, N.J.-based Wellshire Farms.

Addressing age
As food safety goes, so will more
healthy products, especially when
considering the last of the baby boomers will turn 65 in 20 years. America's
65-and-older population will double
in the next 20 years, according to the
Federal Interagency Forum on Aging.
It's safe to say they will want healthier
products at the deli.

type utilization products will decline
as customers seek out healthier attributes," she adds.
Hiebert, who points out that health
and wellness "mean different things
to different people," says the deli will
move toward offering more healthy and

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'Processing To

NC Hyperbaric, the World leading provider of High Pressure Processing
equipment (HPP) for the meat industry. We are driven to create an efficient,
prosperous and worry free environment for HPP users worldwide. NC
Hyperbaric is the technology leader in providing the food industry with High
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NC Hyperbaric S.A.
C/Condado de Treviño, 53
09001 Burgos, SPAIN
Phone: +34 947 473 874
info@nchyperbaric.es

Jaime Nicolas-Correa (NC Hyperbaric)
Sales & Business Development Manager
Cell: +1 917 361 4794
Jaime.nc@nchyperbaric.es

Rick Marshall
Gridpath Solutions Inc
328 Glover Road - L8E 5M3 Stoney Creek
Ontario - Canada - Phone: +1 905 643 0955
rmarshall@gridpathinc.com
www.gridpathinc.com

WWW.NCHYPERBARIC.COM
www.MEATPOULTRY.com

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May 2008

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Meat + Poultry - May 2008

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