High-pressure processing companies launch an association

By FoodProcessing Staff
Tuesday, 14 March, 2017

As high-pressure processing (HPP) becomes a critical technology for the food and beverage industry the PMMI, the Association for Packaging and Processing Technologies, has convened an HPP Council.

This council will address questions about HPP while developing and formalising industry best practices and promoting networking among professionals using this processing technology.

“In this age where consumer choice is critical, HPP is a cost-effective method for processors to maintain taste, texture and nutrition while providing the clean label consumers are looking for,” said Jeff Williams, president of Avure Technologies, and a founding member of this council.

In today’s regulatory environment, the technology is gaining importance. “HPP allows food processors to achieve significant benefits in terms of food safety and extended shelf life. The formation of this council will help us take this technology to the next level,” added Jaime Nicolas-Correa, director Hiperbaric USA, one of the founding members of the council.

The council officially launches at ProFood Tech (4–6 April; McCormick Place, Chicago). Founding members will share the latest process insights and successes in a session on the ProFood Tech Innovation Stage on Wednesday, 5 April at 2.30 pm. The group will also host a booth on the show floor and will participate in the OpX Leadership Network’s Executive Council meeting.

“HPP is a critical technology in the food and beverage industry and it only makes sense to launch this council at the most comprehensive food and beverage show in North America, ProFood Tech,” said Justin Segel, CEO of American Pasteurization Company, LLC, and a founding member of the council.

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