The High Pressure Certification Program is a non-profit created by a number of food & beverage industry leaders who work to provide better, healthier food options to the consumers of today. The goal is to lead, facilitate and promote industry standardization, user education and consumer awareness of High Pressure Technology.
Fresh un-cooked salsas, salad dressings, Gazpacho, fresh tomato sauces, guacamole, pice de gallo, dairy based dressings, hummus, and tabbouleh are an excellent example of the use of High Pressure Technology.
Meat products have been the main driver of the High Pressure technology in the last decade, which today is the most viable step to keep freshness, maintaining high sensorial and nutritional qualities, lower sodium levels, and improving food safety without the need for additives or artificial preservatives.
Joyce Longfield explains how HPP is expanding what processors can do with beverages and food. Topic: High Pressure Processing: Flexibility, Quality and Safety Speaker: Joyce Longfield, Vice President of Product Innovation, Good Foods [...]
Beginning in March 2018, consumers in retail and grocery aisles were introduced to a new type of seal on some products. By Matt Reynolds, Editor, Pack World Food and beverage companies certified as using [...]