Consumers may discard the stems of mushrooms when they prepare salads, or use them in cooking, but startup Chinova Bioworks has found a way to make use of the fibrous stems of white button mushrooms.

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.