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

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.

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.

GL Foods plans to ride the popularity of high-pressure pasteurization (HPP) and grow into a multi-facility co-packer and HPP services provider.