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

Food Safety Strategies recently was able to talk to Dr. Errol Raghubeer, vice president of food science and microbiology, JBTAVURE, about HPP (high-pressure processing) and the U.K. Listeria outbreak.

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.

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.

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.

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.

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.

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.