High pressure processing’s advantages leave food and beverage processors with two choices to achieve an end product that has been HPP’d—use a toller or buy the equipment. 

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.

Consumers continue to show a preference for “pure,” “real,” “natural,” and organic foods.