Food Safety & Clean Label: Marketing the Benefits of HPP to Consumers

Posted on 30 September, 2020 by Hiperbaric

High Pressure Processing (HPP) has become the most popular food processing technology among brands and food companies. This is due to growing consumer demand for safe, additive-free food products with extended shelf life and premium quality. Join us on October 15th for a free, live webinar on Food Safety & Clean Label: Marketing the Benefits of HPP to Consumers, which will shed light on successful marketing strategies to communicate HPP benefits to consumers.

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A dip beyond guacamole: HPP hummus is the next big thing in plant-based dips

Posted on 24 May, 2019 by Hiperbaric

High Pressure Processing (HPP) is widely used as a non-thermal preservation technology for guacamole shelf-life extension, an application that is second only to fresh juices in terms of popularity, however new products are experiencing a fast growth within the HPP Dips category. Straight from the Middle East, HPP hummus is leading the growth of the category through a rainbow of unique flavors and colors well preserved by HPP.

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