May 5, 2015

High-pressure processing systems are becoming more and more on-trend.

Find out what solutions are available, and how food processors can extend their products’ shelf life without a freezing method.

May 3, 2015

Pascalization, bridgmanization, or high pressure processing (HPP), is a method of preserving and sterilizing food, in which a product is processed under very high pressure

May 1, 2015

Sandridge is able to preserve foods naturally with HPP using cold water and pressure rather than heat or chemicals.

April 26, 2015

The recently held 2015 Natural Product Expo West featured over 20 exhibiting at the cold-pressed juice event.

April 17, 2015

Coldpress claims HPP delivers better taste and nutrition compared with heat-pasturised products and extends shelf life up to 120 days.

April 2, 2015

Campbell Soup Co. reveals the upcoming launch of a cold-pressed, high-pressure processed (HPP) juice line called “1915 by Bolthouse Farms.”

March 23, 2015

Using cold-pressed organic juice as a base, Suja Elements also incorporates blended fruits and some of the world’s best superfoods. And unlike all of the other smoothies that you can buy at the store, this drink is not heat pasteurized.

March 12, 2015

The meat-processing industry’s relationship with high-pressure processing (HPP) has all the ingredients for long-term success. It’s  less abusive to products than traditional thermal processing, and extends shelf-life and enhance food safety by significantly reducing bacterial counts.