Differentiating Private Label Products with High Pressure Processing (HPP)

With many grocery stores developing their own private label brands, the competition is rising among these retailers to differentiate their products. Quality, taste, price point, and packaging – these are all important factors for consumers when they are deciding which brand to purchase. But what happens when all brands are equal in these aspects? What sets a store brand apart from all of the others? Companies are increasingly turning to High Pressure Processing (HPP) to rise above the rest. In doing so, they not only provide great tasting, high quality products, but also to ensure safer, cleaner, longer lasting products. Not only do shoppers benefit from HPP, retailers reduce shrinkage and waste due to increased shelf life.

Our CEO, Mark Duffy, was recently interviewed by Store Brands in an article about private label differentiation. Below is an excerpt, as well as a link to read the full article.
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August 2018

Steve Young, Vice President of Strategic Business Development for Bakkavor, which provides fresh foods globally for private brands, says HPP makes sense for some of the company’s products, especially dips. HPP has increased the shelf life of the company’s dips from 28 days to 45 to 60 days, Young says. And being able to provide a clean label on such products enables Bakkavor and its retail partners to satisfy the growing number of customers who want free-from products.

Mark Duffy, CEO of Universal Pure, a Villa Rica, GA-based company that provides HPP services, says the economic benefits of HPP include shrink reduction because products have a longer shelf life and a reduction in product recalls, both of which should be attractive to retailers. “The costs all add up, and [HPP] can have a positive economic impact,” Duffy adds.

You can read the full article here.

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Learn more about the benefits of HPP for retailers here.

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Posted on September 5, 2018