Hpp

Dr Errol Raghubeer:  'We’ve been working with three major companies in the meal kit space'

Where next for HPP? In conversation with Avure/JBT

By Elaine Watson

The growth of retail meal kits and prepared meals is driving interest in high pressure processing (HPP) for multi-component foods in order to deliver products that are more commercially viable for retailers that want more than a few days of shelf-life,...

New 'high pressure certified' seal to hit stores in the next 90 days

New 'high pressure certified' seal to hit stores in the next 90 days

By Elaine Watson

Does the world need another packaging seal? Real estate on most food labels is limited, acknowledge the backers of the new ‘High Pressure Certified’ seal, but an independently-verified logo will help ensure the integrity of high pressure processing (HPP)...

Pressure situation! Hain Celestial faces $5m+ juice court claim on HPP

NOVEL US CLASS ACTION TARGETS HIGH PRESSURE PROCESSING

Pressure situation! Hain Celestial faces $5m+ juice court claim over HPP

By Ben BOUCKLEY

Hain Celestial Group is facing a US lawsuit seeking millions in damages for alleged false claims its BluePrint fruit and vegetable juices are ‘unpasteurized’ and ‘100% raw’, due to use of high pressure processing (HPP).

While many people think about HPP in terms of killing pathogens and extending shelf-life, it can also help formulators reduce fat and sodium, improve texture and 'clean up' product labels

Could HPP be the secret weapon in the battle to reduce sodium?

By Elaine Watson

High pressure processing (HPP) is emerging as a powerful weapon in the fight to reduce sodium, enabling formulators to eliminate or cut sodium-containing preservatives in prepared foods and clean up product labels, claims one expert.

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