High-pressure processing can streamline efficiency on the production line, providing energy- and utility-savings that help companies meet their sustainability goals.
It’s no surprise that high-pressure processing (HPP) is gaining favor among food processors. The Food and Drug Administration (FDA), Department of Agriculture (USDA), Health Canada, European Union and several other authoritative regulator bodies recognize that it can increase shelf life and meet food safety standards without adding preservatives or altering flavor. This makes the technology especially appealing for applications in the ready-to-eat (RTE), fresh juice, dips and salsa and shellfish categories, where freshness, food safety and an absence of chemical preservatives are critical to brand success. HPP can also streamline efficiency on the production line, providing energy- and utility-savings that help companies meet their sustainability goals.
And, the greater adoption of high-pressure processing (HPP) equipment is a strong signal of a growing industry, according to a study produced by Research Report Insights (RRI), Canada. In fact, the HPP equipment market is projected to expand with an estimated CAGR of 12.3% in terms of volume by 2026,