High Quality Food
The Baby food should provide essential nutrients, necessary for the proper development. The products are made of raw materials that are subject to strict requirements. The highest quality fruit and vegetables intended for production must come from the controlled cultivation. Nutritional value and composition of the products are also subject to strict standards. The production process is subjected to strict control. From the moment of cultivation through production, to the distribution itself, the raw material and the product are controlled.
Child's health is the highest value
Baby foods are considered as the highest-class products. A number of conditions are required of the manufacturer. The content of some substances in the product is particularly important issue. The chemicals can be harmful to infants and young children .
- preservatives and artificial colors
- heavy metals
- plant protection chemicals - pesticides
- fertilizers - nitrates and nitrites
- mold toxins
In addition to the absence of the harmful substances from the manufacturer requires the food to be microbiologically safe and have specific nutritional value. The Baby's body is particularly exposed to microbiological hazards, because the immune system is just developing. Due to this fact, the producers practice high heat treatment as a method of preserving their products. This is associated with the loss of bioactive substances, such as vitamins or antioxidants, because these substances are not resistant to high temperatures. Pasteurization and sterilization cause losses of fruits and vegetables nutritients, which makes that the healty raw materials not fully utilized.
The high temperature has a negative effect on both the nutritional value and the flavoring compounds. The producer often declares that his product consists only of natural and fresh raw materials, without added sugar. Despite the fact that the flavor of the pasteurized product is often defined as bland, tasteless fresh fruit. Parents who have the problem with the appetite of their children know about it.
- Nutritional value losses
- Unnatural taste
- Cooked fruit aroma
- Reducing health properties
I am What I Eat
Babies are the special nutrition group. The products designed for the youngest are the highest nutritional value products. A popular practice among parents is the purchase of pasteurized meals in jars. It's a convenient solution. Despite the high quality assurance, the jar products will always be different from fresh meals, both in terms of nutritional value and taste and smell. Fresh fruits and vegetables contain more nutrients than processed products. In addition, the thermal process often subjected to products causes bland taste. Babies prefer sweet and delicate taste, but also more intense. The taste is extremely important feature in this case.
High Pressure Processing known as HPP technology and cold pasteurization allows manufacturers to take full advantage of valuable properties of fresh fruit and vegetables. The specificity of pressure treatment makes the HPP products retain the same or even higher content of nutrient components as opposed to thermally processed products. It provides better assimilation of important compounds by babies. The product is characterized by full flavor and aroma. Dessert with the taste of fresh strawberries or bananas not only increases the appetite, but also the immunity.
The producer has possibility to create a completely new food with an increased pro-health value. Its properties are comparable to fresh fruits and vegetables meals, prepared by parents at home.
HPP Baby foods
- Mousses and purées
- Meat and vegetable meals
- Juices and smoothies
High Pressure for High Quality
High Pressure Processing enables not only preservation of food produsts. The effect of HPP tratment is a product with an appropriate level of nutrients and natural taste qualities.
HPP is the method that preserves the valuable properties of products for babies. Fruit and vegetable mousses processed with high pressure are natural, healthy and tasty. The innovation of HPP results from the fact that high pressure does not cause changes in low molecular weight compounds. Compounds such as vitamins, antioxidants, flavors, natural colors and amino acids remain intact. The technology consists in limiting the use of high temperature during the processing, which is its biggest advantage. Nutritional value and natural taste of the products are comparable with fresh fruits and vegetables. HPP products may have an increased bioavailability of nutrients, as evidenced by many scientific studies.
HPP is packaged food processing technology. The products are subjected to high pressure treatment in the final packaging.
The baby products often valued by the parents are mousses, fruit and vegetables, often packaged in sachets with stopper called doypack bags. The form of packaging makes it convenient and safe for the youngest consumers. Mousses are semi-liquid products with a high water content. The water contained in the product transfers the hydrostatic pressure uniformly in all directions and does not generate cutting forces. It protects the product from crushing. Pressure, unlike the heat treatment is immediate in the whole volume of the food product, regardless of its size and geometry. Doypack packaging is perfect option for high pressure processing and popular solution used by HPP food producers.
Plastic bottles and jars are also popular in HPP treatment. The packaging should have appropriate flexibility and barrier properties. The packaging is an important factor in HPP. The packaged product is placed in the pressure chamber, which is then vented and filled with water. The hydrostatic pressure generated by the pump is transferred to the product, where it is evenly distributed in its entire volume. The water content protects it from destruction. After the process, the product leaves the chamber in a completely unchanged state.
The HPP effectiveness in food preservation depends on many factors. The product acidity is the one of the most important in food to be subjected to high pressure treatment. The high pressure causes damage to microorganisms by destroying their cells. The effets of process are intensified in the acidic environment. Cells that survive the process can regenerate, and the low pH level makes it more difficult. The microrobes are more susceptible to subsequent high pressure injuries. Cells are not able to repair damage immediately, which increases the germicidal effect of the HPP.
The fruit purees are example of low pH products and high water content. High pressure causes the degradation of pathogenic and spoilage microorganisms, and the high water content and the beneficial pH strengthen the effect of processing these products, making them microbiologically safe and stable. Additionally the low pH level can also inhibit the germination of pathogens spores .
The product acidity is extremely important for optimizing HPP processes. High product acidity allows the use of lower process parameters, which is directly related to the reduction of processing costs.
Baby Food Safety
The problem of fresh and natural food is raw material particularly susceptible to spoilage.
The report by the Association of Packaging Technology and Processing on global trends in food and beverage processing (PMMI) from 2018 informs that "despite the fact that pasteurization is still the basic technology of processing in the food industry, it does not fully satisfy the needs of modern society for natural food. Thermal processes can negatively affect the nutritional value and sensory properties of products ".
Microbial safety is a very important issue for a food producer, especially for the baby food. High pressure treatment is considered a natural process, as it does not influenced negatively on the product, such as traditional methods like pasteurisation or sterilization. In addition, high content of water and the preferred pH level enhance the process effect. The industrial application of HPP for the baby food processing results in the extended product shelf-life. The product is more stable and the manufacturer facilitate and increase the distribution range. It gives a guaranteed market effect and solving problems in food market. The microbial safety is a very important for a food producer, especially when it comes to food for babies.
The effects of HPP on the total viable count as well as yeasts and molds in fruit mousses are presented below. Analyzes were carried out at 2 products, the apple-banana and the apple-banana-strawberry mouuses. The products did not contain any additives, and the only raw material were fruits. The high-pressure process was carried out at EXDIN Solutions equipment - HPP 6-CAL70 model.
Figure 1. The effect of high pressure processing on degradation of the total viable count and yeasts and moulds in apple-banana purée
Figure 2. The effect of high pressure processing on degradation of the total viable count and yeasts and moulds in apple-banana-strawberry purée
High pressure processing caused the degradation of microorobes in fruit mousses to the zero levels. Due to the fact that the medium is not temperature and high pressure, the effect is obtained without a negative impact on the product, as in the case of heat treatment. The pasteurization has a negative impact on the product taste and aroma, degradation of vitamins and biologically active compounds not resistant to high temperature. The EXDIN Solutions equipment application allows you to obtain a microbiologically safe product. It retains the best nutritious and flavor qualities .The construction of EXDIN Solutions HPP equipment allows to increase production efficiency due to the multi-cylinder system. It directly affects the more efficient use of the equipment and achieving the required effects.
HPP is the natural products technology. The HPP fruit purée does not lose its natural, juicy color, which makes it attractive for the last days of storage. Unlike other technological operations, high pressure processing has a limited effect on natural colors in fruits and vegetables. All this thanks to the unique effect of high pressure. The comparison of the raw and the high pressure treated apple-strawberry and magno-flavored purées is presented at the figures below
Figure 3. Comparing the non-treated and high-pressure treated apple-strawberry purée after processing
Figure 4. Comparing the non-treated and high-pressure treated mango purée after processing at diffrent levels of pressure 
High Nutritional Value Throughout the Storage Period
According to the latest research, almost 90% of the youngest children do not eat the recommended amount of vegetables. The studies inform the diet of 30% of them is poor in fruit. The recommended amount in the diet of one-year-old child is 5 portions of vegetables and 4 servings of fruit a day. Proper nutrition during the initial period of life shapes the child's compliance with healthy eating habits in later years  .
The convenience and ease of preparing ready-to-eat meals makes that parents increasingly decide on products proposed by the food industry. Despite the information about the high quality on label often these products are not a proper source of vitamins, minerals and natural antioxidants. Technological processing of fruits and vegetables reduces naturally occurring nutrients in baby foods.
Consuming fresh and unprocessed fruits and vegetables is the most appropriate form, especially for children. However, there are products whose production technology limits the use of processes adversely affecting the content of nutrients. The properties of the products are comparable with fresh fruits and vegetables. These are HPP food products with a high content of bioactive ingredients and substances that have a positive effect on the health.
HPP technology allows you to create products with functional properties for babies. The limitation of thermal treatment through the high pressure processing enables the creation of completely innovative products with the characteristics of ripe fruit and vegetables. Antioxidant compounds, vitamins and minerals remain intact. Despite the use of huge pressure levels, HPP has minimal effect on the product.
Figure 5. Influence of high pressure processing on retention of vitamin C [%] in kiwi purée 
Soloman and Silva  were studied the effect of high-pressure treatment on the properties of kiwifruit purée. It was investigated that high pressure treatment did not cause a reduction in the level of the vitamin C in the product. Regardless of the pressure level, it was noted that the vitamin was stable at 200-600 MPa, in contrast to heat treatment. Operating at 85 ° C, 95 ° C and 105 ° C caused the degradation of the vitamin C, which makes thermal processes less effective than high pressure treatment .
Figure 6. Increase of concentration of vitamin C after HPP treatment of mango pulp 
The innovation of HPP is not only about reducing vitamin loss. The increase in their amount in food products has been proven many times. A lot of of studies inform about bioavailability increasing in the active compounds after HPP treatment. The pressure causes an increased extraction of antioxidants and vitamins in fruit and vegetable products. The bioavailability of valuable constituents is increases. The Figure 6 shows the effect of the HPP process on the content of the vitamin C in mango pulp. The concentration of the compound increased at 300 MPa pressure level. Kaushik et al.  reported that vitamin C was characterized by better stability below 300 MPa level .
Carotenoids are compounds responsible for shaping orange, yellow and red in plants. Their positive impact on health is scientifically proven. Each of us knows that carrots are a source of eternal health and vitality. It is carrot that we associate with the carotenoids, mainly with β-carotene. They are compounds that are very sensitive to high temperatures. However, the carotenoids are highly resistanced to high pressure processing. The Table 1 presents a comparison of the content of major carotenoids in raw and high pressure treated fruit and vegetable cocktails. During the 45-day refrigerated storage period, an increase in the concentration of all compounds in beverages was observed. Lycopene from papaya rose by 16%, and cantaloupe β-carotene in carrot and melon by 12.5%. The total content of the carotenes in processed cocktails was characterized by a 10% increase in concentration compared to raw samples. These results illustrate the satisfactory effect of HPP on nutrient content through increased the carotenoid extractions. Limiting the influence of high temperature eliminates the loss of these non-resistant compounds, making the product highly valuable .
Table 1. Influence of high pressure treatment of the lycopene, β-carotene and total carotenoids content in fruit and vegetable smoothies in 45 refrigerated storage 
The HPP Advantages:
- Extending the shelf life without negative affecting the product
- Increased safety and elimination of microbiological hazards
- Preservation of natural flavors
- Clean label
- High nutritional value, without preservatives and artificial additives
- Innovative products with high quality
- Facilitated distribution and guaranteed market effect
The high pressure processing of baby food enables to obtain the most beneficial effects.The product is microbial stable throughout the storage period and does not lose nutritional value and sensory characteristics, unlike thermally processed products.
We Invite You to Cooperation
EXDIN Solutions was set up to meet food produceds expectations. In addition to high quality equipment, provides producer prices resulting from the optimal selection of technology to the customer's needs. Before starting cooperation, each of the potential products is thoroughly tested to provide the best technological solution for you. We strive to be the preferred partner for clients, providing them with our unique capabilities and competences in the form of equipment, systems and offered services.
For more information, please call +48 12 222 00 37 or e-mail firstname.lastname@example.org
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 Kaushik N., B., P., Kaur, P. S., Rao, H.N. Mishr, 2013. Effect of high pressure processing on color, biochemical and microbiological characteristics of mango pulp (Mangifera indica cv. Amrapali). Innovative Food Science and Emerging Technologies
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 Soloman N and Filipa V. M Silva, 2011. High pressure and thermal processing of kiwifruit puree: the effect of antioxidants and vitamin C. Conference: at Functional Foods Symposium 2011. Food for Health & Wellness: Perspectives for Industry At: Auckland, New Zealand