It used to be that high-pressure processing (HPP) was the ideal food safety and expanded shelf-life solution for refrigerated dips and spreads, deli meats and chilled beverages. However, the projected $10 billion market has been gradually expanding into more non-traditional categories such as baby food.
“Parents are looking for less processed, fresher, preservative-free options for their kids, as opposed to what’s historically been available,” says Sarah Segel, marketing and business development manager for American Pasteurization Co., LLC, Wauwatosa, Wis. “HPP destroys bacteria that can make young people in particular very sick, while significantly extending shelf life and maintaining the nutritional profile, taste and goodness of the fresh product.”