Study reveals growing interest for HPP food technology
The online industry survey shows that more than half of the survey respondents (59%) were familiar with HPP, and 57% characterized their companies’ use of the technology as some, growing or substantial.
A new survey of Americans currently employed in the refrigerated and frozen food industry indicates strong appreciation for the role high-pressure processing (HPP) plays in producing safe foods with cleaner labels and longer shelf lives. HPP is a rapidly growing non-thermal food preservation process that inactivates harmful bacteria and spoilage organisms right within product packages.
The online industry survey, commissioned by Universal Pasteurization Co. LLC, Lincoln, Neb., shows that more than half of the survey respondents (59%) were familiar with HPP, and 57% characterized their companies’ use of the technology as some, growing or substantial. Almost no one indicated any level of dissatisfaction with HPP within their organizations, and survey takers also believed their retail and foodservice customers were usually favorably disposed to HPP, but often unaware if or when it was being utilized.