January 8, 2018
Marina Mayer
It used to be that high-pressure processing (HPP) was the ideal food safety and expanded shelf-life solution for refrigerated dips and spreads, deli meats and chilled beverages. However, the projected $10 billion market has been gradually expanding into more non-traditional categories such as baby food.
“From a production standpoint, companies are becoming ever more familiar with how HPP can improve the safety and quality of their products. HPP will also be increasingly noticeable in how products are presented to consumers. This could include the packaging and messaging refrigerated food and beverage manufacturers are using to support the HPP process and related benefits. Many brands are also starting or planning to explain their use of high-pressure processing in the descriptions and language found on their labels. The HPP process itself will continue to evolve and expand, as innovative companies utilize the technology’s benefits on different types of foods and beverages,” says Duffy.
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