Where is hpp used?
Since the 1980s, scientist have reported on the effects of pressure on foods and how that relates to shelf life. Today’s scientist have expanded on that research and now HPP is a recognized process for bacteria inactivation. Food processors in a variety of markets have found that High Pressure Processing has provided them with excellent quality products, increased food safety and easier entrance into new markets.
Recognized by the FDA and USDA as a food safety intervention technology, High Pressure Processing meets the requirements for zerotolerance Listeria ruling.
As consumer demand for clean label and nutrient rich foods continues to grow, many food producers are turning to HPP to meet those demands, along with extend shelf life.
Hydrofresh HPP can effectively pasteurize and extend the shelf life of many products within the food and beverage industry.
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