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

Food Packaging

Color-changing ink to check HPP packaging

October 29, 2019

A specialty ink company is offering a new version of its color-changing technology to detect individual packages that failed during high pressure processing.

HPP: Equipment, Trends and the Science Behind the Technology

With roots in food safety and shelf-life goals, high pressure processing is relatively young but growing in the industry

Sharon Spielman

October 1, 2019

High pressure processing is growing rapidly as a way to make food safe without heat and keep it tasting and looking its best longer.

CTI Develops High Pressure Processing (HPP) Inks for INDIVIDUAL Food & Pharma Packages.

CTI achieves high pressure processing verification at the individual package level

BlindSpots Technology validates proper pressure and time for single packages

September 6, 2019

As high pressure processing (HPP) grows to provide consumers foods with natural flavors and free of preservatives, the most important job of HPP is to keep consumers safe from harmful bacteria such as salmonella and listeria.

Exclusive interview: Q&A on high-pressure processing and Listeria outbreaks

Liz Parker

July 19, 2019

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.

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.

Live: November 17, 2026 at 11:00 am EST: Attend this webinar to explore practical ways food processors can modernize sanitation verification and microbiological testing while keeping workflows simple and effective.

Live: December 2, 2026 at 11:00 am EST: Attend this webinar to understand why chlorine dioxide is not chlorine, and what “ultra-pure” means for residues, byproducts, and effectiveness.

Live: December 3, 2026 at 11:00 am EST: This webinar will cover best practices for reviewing, refining, and governing AI-generated training content for accuracy and consistency.