Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.
Texas Food Solutions president on employee empathy, sales increase for staples with long shelf life
April 21, 2020
Texas Food Solutions, a high pressure processing toller in Houston, has seen increased sales of its staple products that have a long shelf life thanks to the technology.
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).