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

Food Safety

Options abound for processors who want a post-packaging pasteurization kill step

Elizabeth Fuhrman

August 1, 2018

Post-packaging pasteurization offers a multitude of benefits for processors in the meat and poultry industry.

How to select the best heat exchanger for food pasteurization

There are various different types of pasteurization based on different combinations of heat and time.

Matt Hale

June 19, 2018

Here's a look at some of the key questions to ask when considering heat exchangers for food pasteurization.

Food Safety Summit Q&A with Mark Duffy, Universal Pure (Part 1)

June 4, 2018

In this video interview, Andy Hanacek, editor-in-chief of The National Provisioner, discusses food safety trends and HPP with Mark Duffy, CEO of Universal Pure, at the 2018 Food Safety Summit in Rosemont, Ill.

HPP

Cold Pressure Council launches new HPP Consumer seal

Council hopes seal will eventually have the same halo effect as organic and non-GMO seals.

Crystal Lindell

April 23, 2018

The Cold Pressure Council has high hopes for its new HPP Consumer Seal. The group envisions consumers seeing the seal and feeling the same halo feelings they get when they see Organic or GMO-free seals.

HPP

Universal Pure Survey: Food safety helps drive increase of HPP

Consumer demand for fresh food is leading to an increased role for High Pressure Processing.

Crystal Lindell

March 22, 2018

As demand for fresh food grows, more retailers are stocking their shelves with foods and beverages that have been high pressure processed (HPP) to help ensure food safety, food quality, and eliminate food waste, according to a new survey.

Universal Pasteurization announces second annual HPP Summit

The 2017 HPP Summit will feature a wide variety of speakers, panels and educational breakout sessions relevant to food manufacturers, retailers, foodservice providers, packagers and other companies in the food supply chain that are currently or considering taking advantage of HPP.

August 22, 2017

Universal Pasteurization Co., LLC, Lincoln, Neb., is hosting its second annual high-pressure processing (HPP) Summit Oct. 2-4 at the Atlanta Marriott Buckhead Hotel and Conference Center in Atlanta.

High-pressure processing (HPP) Sealed Meat

Post-processing Pasteurization: Pressing innovation

Leveraging post-processing pasteurization technologies and methodologies is vital if meat and poultry processors are to eradicate the threat of pathogens throughout the production cycle.

Richard Mitchell

August 9, 2017

To reduce the risk of foodborne illnesses, it is crucial that meat and poultry processors focus on food safety throughout the operational cycle, and that includes the pivotal post-processing pasteurization stage.

Reducing safety risks in dairy products

The industry is focusing on developing new processes and technologies that have a significant impact on safety but a minimal impact on the product.

John Lucey

August 8, 2017

Ensuring consumer safety through innovative technologies that improve product safety is a critical priority for the dairy industry. Important pillars of a safe dairy product include having high-quality raw materials, proper storage temperatures, proper pasteurization and good sanitation procedures.

Data collection proves valuable in processing automation

High-pressure processing gains traction in beverage market

Jessica Jacobsen

March 15, 2017

NBC’s public service announcements within the series title "The More You Know" have been informing TV viewers on a wide range of topics since its inception in 1989.

Live: May 28, 2026, at 2:00 pm EDT: From this webinar, attendees will learn why validation and verification are necessary for allergen control, and how analytical tools can support allergen management programs.

Live: June 3, 2026 at 2:00 pm EDT: Join this webinar to learn how AI is impacting food safety training, and how you can leverage AI in your programs.

Live: June 4, 2026 at 11:00 am EDT: Attend this webinar to understand how GFSI requirements are evolving and what those changes signal for quality programs at food and beverage facilities.