Joyce Longfield
Vice President of Product Innovation
Good Foods Group
Having a Master's of Science in Molecular Biology, I began my consulting services in 2010 to food companies with the focus on how High Pressure Processing (HPP) of food and beverage products address' both the food safety desires and interests to retain the nutrient and organoleptic properties of the products. My expertise in HPP food safety involves knowing the regulatory requirements for each food and beverage category and how to validate the HPP process by meeting these requirements. This includes: 1) educating companies using HPP on the difference between HPP as a Critical Control Point (CCP) vs shelf-life extension in a HACCP plan; 2) the impact the HPP conditions in relation to the product composition has on specific targeted microorganisms; 3) The design of a challenge study to validate the efficacy of the HPP treatment; 4) Best practices for extending shelf-life (both microbially and sensory). Presently, I work with Good Foods Group, a RTE food and beverage producer applying HPP to 100% of the manufactured products. As well, I represent the Cold Pressure Council, Chair the High Acid Juice Task Force with the Institute of Food Safety and Health (IFSH) and recently been appointed to sit on the IFSH Scientific Advisory Committee (SAC) which is a diverse group of experts from industry and regulatory agencies to provide guidance and set strategic direction on technical topics related to producing safe and healthy food.