Articles Tagged with ''high pressure processing (HPP)''

HPP

New HPP meat technology preserves color, extends shelf life

HPP, known for its ability to extend shelf life considerably, could take the color out of some meats—but that problem has been resolved

Wayne Labs

July 17, 2019

With meat production on the rise—in fact tripling over the last four decades, according to the Worldwatch Institute—HPP (high-pressure processing) has proven itself not only to kill dangerous microbes, but also to extend shelf life by a factor of two to four times. Trouble is, with these merits, HPP meats tend to lose their color, which is a turnoff to some consumers.

Universal Pure announces speaker lineup for 2019 HPP Summit, Sept. 25-27 in Atlanta

Industry leaders to address latest trends in High Pressure Processing (HPP) for food and beverages

June 24, 2019

More than 20 speakers will share new insights and the latest trends in High Pressure Processing (HPP) at the Universal Pure 2019 HPP Summit to be held Sept. 25-27 in Atlanta.

JBT Avure acquires new technology for HPP meat applications

June 13, 2019

JBT Avure's new HPP technology for fresh ground meat retains the natural appearance and texture during the high-pressure process.

Exclusive interview: HPP seal on food products

Liz Parker

April 2, 2019

Food Safety Strategies was recently able to chat with Lisa Wessels, CMO, JBT/Avure, global maker of HPP Machines, about the HPP seal and what it means for the industry.

Study: Non-thermal pasteurization market worth $2.7B by 2023

The HPP segment is estimated to dominate the non-thermal pasteurization market in 2018.

February 19, 2019

The non-thermal pasteurization market is estimated to account for about $1.1 billion in 2018, and is projected to reach a value of nearly $2.7 billion by 2023, growing at a CAGR of 19.8% from 2018, according to a report published by MarketsandMarkets, New York.

Refrigerated Foods Association's annual conference "covers the bases" of food safety

The RFA works toward “Advancing & Safeguarding the Refrigerated Foods Industry."

February 15, 2019

The Refrigerated Foods Association (RFA), Marietta, Ga., is working toward “Advancing & Safeguarding the Refrigerated Foods Industry” through its 39th annual conference, which will take place Feb. 17-20 at the Marriott Waterside Hotel in Tampa, Fla.

Exclusive interview: West Liberty Foods on high-pressure processing (HPP) technology

February 11, 2019

Food Safety Strategies was recently able to talk to K. Joseph Swanson, vice president of operations, West Liberty Foods, about high-pressure processing (HPP) technology, and how it has changed over the years.

No matter how you slice it, meat is a great choice for HPP

Mark Fleck

February 8, 2019

Meat products have been one of the main drivers of high pressure processing (HPP) technology in the last few years, spurred on by the need for improved food safety and demand for fresh, clean, ready-to-eat (RTE) foods.

The evolution of HPP

The evolution of HPP is one that includes enhanced packaging labels, improved consumer education and expanded reach.

Marina Mayer

January 17, 2019

High-pressure processing (HPP) continues to grow and expand into new markets. Learn more about the future of this technology and how the industry can better educate the everyday consumer on HPP.

Finding the right HPP solution

Operation size, extensive testing and understanding business capabilities are crucial steps

Tom Egan

January 11, 2019

According to Research Report Insights (RRI), a greater adoption of High Pressure Processing (HPP) solutions is a strong signal of a growing industry.

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Live: August 11, 2026 at 2:00 pm EDT: Attend this webinar to learn why ambient air is the largest and most overlooked contamination zone in food processing, and what it costs you between scheduled cleans.