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Precise control over food and beverage production is in the spotlight as health-conscious consumers are increasingly paying close attention to the ingredients and labeling of their products. 

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.

With cannabis now legal in 11 states, the cannabis edibles and beverages segment has been growing.

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 recently was able to talk with Karen Burns, from San Francisco Bay Area tax and consulting firm Sensiba San Filippo, about blockchain and Congress's new labeling requirements.