A specialty ink company is offering a new version of its color-changing technology to detect individual packages that failed during high pressure processing.
Kurt Penn, the founder and CEO of Good Foods Group LLC, was first exposed to high pressure processing back in 2008 at a trade show and then when the chicken sausage business he owned was purchased by Perdue Farms, who was using HPP.
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.
Good Foods guacamole and other dips are the first foods beyond beverages approved to advertise on the package that they’re made using high pressure processing (HPP).
The Cold Pressure Council has high hopes for its new HPP Consumer Seal. The group envisions consumers seeing the seal and feeling the same halo feelings they get when they see Organic or GMO-free seals.
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.
As demand for fresh food grows, more retailers are stocking their shelves with foods and beverages that have been high pressure processed (HPP) to help ensure food safety, food quality, and eliminate food waste, according to a new survey.