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.

Since June of last year, the Cold Pressure Council (CPC) has been busy with finalizing its organizational structure, and is moving on to provide guidelines for the application of HPP to additional food types.

Nine founding companies have worked together with PMMI to create a new industry group, the Cold Pressure Council (CPC), to focus on the advancement of high-pressure processing (HPP) within the food and beverage industry.