Shangpin’s processing facility in Zhumadian City, Henan Province, produces an assortment of low-temperature meat products to suit a variety of global tastes.

If you’re touting the natural, delicate flavors of your product, take the heat off the sterilization step and apply cold pressure instead.

Invented by CSIRO and further developed by Hiperbaric, HPTP combines the microbial lethality of heat with the speed of high pressure into one system.

A healthier lifestyle is among the many societal shifts caused by COVID. While there were definitely people focused on health prior to the pandemic, having to stay at home to cook and seeing what exactly was going into their meals day in and day out put a renewed focus on healthier living. This emphasis on such foods continues today, making the health food category extremely competitive.

Cold-pressed juice maker Evolution Fresh updated their HPP process to increase efficiencies, reduce costs and drive revenue.

The FlexiBulk allows individually packaged products and food and beverage bulk products to be packaged simultaneously. 

High pressure processing’s advantages leave food and beverage processors with two choices to achieve an end product that has been HPP’d—use a toller or buy the equipment. 

Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.