As the growing demand for healthy, ready to eat meals and sides become more popular, consumers are willing to pay a premium for convenience. Many stores are private labeling products to align their brand with freshness and quality to meet the increased demand and popularity of all natural, preservative-free foods. These products are perceived by the consumer to be of higher quality and therefore can demand premium pricing.
This is where HPP can help the wet salad, dips, and soups category. For classic potato and macaroni salads recipes, most rely on high acidity and chemical preservatives to achieve a desirable shelf life and maintain food safety. HPP is a good application for dips and dressings because it doesn’t require heat and therefore does not cook the fresh ingredients; which can dramatically change the look, taste, and nutrition of the original product.
High Pressure Processing (HPP) enables food manufacturers to remove the chemical preservatives from the recipe and maintain their desired shelf-life and food safety levels. Without HPP, the products might have a short self-life from 2 -14 days, HPP can more than double the shelf life of the product. Because High Pressure Processing is done in the product’s final packaging, products that are susceptible to recontamination or cross contamination because they mix several ingredients coming from different source, are good candidates for HPP.