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.
August 10, 2018 When it comes to high-pressure processing (HPP) and the produce category, guacamole came first. HPP grew to catch on with salsas and, today more than ever, juices. Now experts say [...]
Suja, Campbell and Evolution Fresh get behind an effort to develop best practices and a certification logo for HPP products. Deanna Pogorelc | May 30, 2017 Since the first high-pressure pasteurized products hit the U.S. [...]