The company expects to start operations in Middletown in the third quarter of 2013.

When a person walks into a grocery store and picks up a package of sliced deli meat, there would be two things that person would do: First, he or she would look at the expiration date, then that person would look at the overall appearance of the meat inside.

Save the date to learn about HPP first-hand from the recipient of The National Provisioner's 2012 Plant of the Year award.

The company has completed the installation of a Hiperbaric High Pressure Pasteurization System (HPP) in their Mount Pleasant, Iowa facility.

He comes to UPC with over 11 years of experience in high pressure pasteurization (HPP) and packaging.

We’ve created a new annual award — our Plant of the Year — and asked our readers, Web site visitors and industry contacts to vote, choosing from the list of processing facilities visited by NP from January 2011 through June 2012.

Astra's Philly cheesesteaks earn top marks for quality and safety, thanks to high-pressure processing.

As growing health and nutrition awareness has moved to forefront of retailer and consumer concerns, tremendous demand for healthier, safer and more convenient foods has developed.

High-pressure processing (HPP) is a commercially available, non-thermal process that utilizes water under pressure to reduce pathogens while also extending the shelf life of the product. The mode of action of HPP against microbes is protein denaturation (breaking of covalent bonds), ultimately resulting in cellular death. Researchers have documented the effectiveness of HPP on pathogens in a variety of muscle foods.

The HPP system permits Quantum Foods proteins to retain food quality, maintain natural freshness and extend product shelf life.

Network with HPP specialists, HPP users, and retail/club store thought leaders. Read More