Survey shows consumer demand for freshness leads to wider adoption of HPP
According to the study, 78% of retailers have a favorable view of HPP.
As demand for fresh food grows, more retailers are stocking their shelves with foods and beverages that have been high-pressure processed (HPP) to help ensure food safety, food quality and eliminate food waste, according to a new survey released by Universal Pure, Villa Rica, Ga.
In fact, a whopping 85% of retailers say they’re affected by the fresh food demand, and 78% say they’re favoring companies that produce fresh product options. Demand is so high that more than 60% of retailers say they’re stocking more refrigerated and fresh products, while 48% say they’re expanding their refrigerated section.
That’s good news for HPP, as a growing number of producers and retailers are more familiar with HPP than ever before ― from 60% in 2016’s survey to 77% (producers) and 74% (retailers) in 2017, according to the survey.
“The survey results demonstrate that HPP is a preferred technology for food safety, food quality and shelf life,” says Mark Duffy, chief executive officer. “Consumers want better-for-you foods that are fresh, tasty, preservative-free and safe, and HPP can help deliver these results.”
HPP has come into its own, according to the study. Notably, 78% of retailers have a favorable view of HPP, and 85% said the method of processing used by a food producer positively affects their decision to purchase a food and beverage product.
The survey measured and compared perceived advantages in food quality, food safety and food waste with other types of pasteurization, including heat pasteurization, pulsed electric field radiation, ultraviolet radiation and other processes.
Other survey findings:
HPP favorability grows.
- 81% of producers reported their companies are using HPP at some level compared to 60% last year.
- HPP was favored by producers and retailers among other food processing methods on measures concerning food quality (67%), food safety (59%) and food waste (56%).
Shelf-life interest expands.
- The biggest reason producers say they use HPP is for shelf-life extension (73%), followed by food safety benefits (63%), nutrient preservation (58%) and cleaner label enablement (54%). The 2016 survey found that food safety was the biggest reason.
- 96% of retailers say they are more likely to purchase a product with a longer shelf life, while 94% of food producers say they could expand distribution range if their products had a longer shelf life.
Reducing food waste is important.
- 74% of retailers and 92% of producers say the issue of food waste is important to their companies.
About the survey
The online survey was conducted by a third-party and commissioned by Universal Pure. The survey was completed in October 2017 and included food producers (80%) and food retailers (20%).