PMMI announces the formation of an industry council focused on the advancement of High Pressure Processing (HPP) as a critical technology in the food and beverage industry.
Convened by PMMI, the HPP Council will address questions about the technology while developing and formalizing industry best practices.
The council will also promote networking among professionals using this processing technology.
HPP transitioned from the lab to the production floor almost 20 years ago.
Now, it is gaining greater recognition among consumer packaged goods companies for a variety of products.
“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,” says 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,” adds Jaime Nicolas-Correa, director Hiperbaric USA, one of the founding members of the Council.
“The formation of this Council will help us take this technology to the next level.”
The Council officially launches at ProFood Tech from April 4-6, 2017 in Chicago, US.
The founding members will share the latest process insights and successes in a session on the ProFood Tech Innovation Stage on April 5, 2017.
The group will also host a booth on the show floor and will participate in the OpX Leadership Network’s Executive Council meeting.
Other founding members include Justin Segel, CEO of American Pasteurization Company and Mark Duffy, CEO, Universal Pasteurization Company LLC and Universal Cold Storage LLC.
