High-pressure processing has been used in many areas across the food industry to help extend shelf life and improve food safety. As the use of HPP has increased in the food industry, the Cold Pressure Council formed about four years ago to standardize and promote its usage.
“The group came together because we really want to standardize the use of HPP, to ensure that it was being done properly, following the right guidelines,” explains Jeff Williams, CEO of Universal Pure and CPC Chairman. “Along that vein, the group has created a set of guidelines for each product category. There are guidelines for juice, there are guidelines for proteins, for dips and sauces. It outlines the proper use of HPP to make sure the food is handled correctly, is processed safety and ultimately is going to be good for the consumer.”