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.
July 16, 2018 • By Linda L. Leake, MS For Chris Staudt, high pressure processing (HPP) is a key that has opened new doors, professionally speaking. As CEO of Chairman’s Foods, LLC, Staudt oversees production of [...]