High-pressure processing (HPP) is fast becoming the preferred food safety method for many producers, allowing retailers to stock refrigerated foods and beverages that are safe, high quality, clean and taste great.

According to Research Report Insights (RRI), a greater adoption of high-pressure processing (HPP) solutions is a strong signal of a growing industry. Expectations for the sector’s growth are for an incremental dollar opportunity of $350.5 million during the report’s forecast period (2016-26).

High-pressure processing has the ability to aid in the reduction of pathogenic bacteria and is a potential option for dry-cured salami in combination with water activity, salt content, pH and antimicrobials for the satisfaction of the hurdle technology option presented by the Blue Ribbon Task Force.

This new equipment is the most productive HPP system in the world.

When industry history books look back on the year 2017 for Butterball LLC, there's little doubt they will consider it one of the more challenging years on record for the Garner, N.C.-based turkey processor.

Post-packaging pasteurization offers a multitude of benefits for processors in the meat and poultry industry.

On-package logo is one way CPC’s members are helping raise consumer awareness of HPP.

In this video interview, Andy Hanacek, editor-in-chief of The National Provisioner, discusses food safety trends and HPP with Mark Duffy, CEO of Universal Pure, at the 2018 Food Safety Summit in Rosemont, Ill.