Food Safety Strategies was recently able to talk to Carole Tonello Samson, commercial & applications director, Hiperbaric, about HPP (high-pressure processing).

Food Safety Strategies was recently able to speak with Austin Lowder, Ph.D., food science manager at JBTAvure, about the future of HPP and its benefits for both consumers and food companies.

Learn more about the future of this technology, and how the industry can better educate the everyday consumer on HPP.

As high pressure processing (HPP) grows to provide consumers foods with natural flavors and free of preservatives, the most important job of HPP is to keep consumers safe from harmful bacteria such as salmonella and listeria. 

Food Safety Strategies recently was able to talk to Dr. Errol Raghubeer, vice president of food science and microbiology, JBTAVURE, about HPP (high-pressure processing) and the U.K. Listeria outbreak.

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.

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.