Why high-pressure processing (HPP)? The answer is simple: post-package food-safety assurance and competitive advantage through the ability to offer long shelf life and clean-label products.
If you produce ready-to-eat meat and poultry products today, chances are you already have an HPP product in the market or are substantially through the research and development process. In a recent LEK study commissioned by industry HPP outsourcing leader Universal Pasteurization, it is estimated that upwards of 28 percent of all RTE meat products in the United States will be put through the HPP process by 2017.