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Cold Pressure Council offers high pressure processing certification

Consumer education and acceptance will be key to the success of the certification program.

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A standing room-only crowd squeezed into the Innovation Stage area at PACK EXPO Las Vegas to learn about “What’s new in high pressure processing.” A panel discussion, moderated by ProFood World’s Editor-in-Chief Joyce Fassl, featured expert insights from Jeff Williams, vice president and general manager of HPP of Avure, a division of JBT; Justin Segel, CEO of American Pasteurization; and Mike Durbin, manager of engineering and plant maintenance for juice producer Evolution Fresh.

“High pressure processing (HPP) equipment has allowed our company to provide clean labels to consumers,” said Durbin. “The equipment has also been easy to use and maintain.”

Food and beverage companies can apply high pressure processing by installing their own equipment or using a tolling house for the process, said Segel. “In some cases, the tolling house can also serve as a distribution center or warehouse for food and beverage manufacturers,” he added.

Williams spoke about the Cold Pressure Council (CPC) and discussed how eligible Cold Pressure Council members can use the High Pressure Certified logo on packages to help identify the benefits of HPP. The logo will be available only to Cold Pressure Council members and only if there’s been verification of the proper use of HPP.

The council is establishing guidelines for use of the logo based on members’ application categories. Once a member’s process, HACCP plan and validation studies are in good standing and verified by a third party, members can license the use of the High Pressure Certified logo. In fact, CPC expects major brands to start using the logo in spring 2018.

CPC has already completed its juice guidelines and plans to complete other product guidelines soon. Certification will ensure the processes already in place are effective and being used properly by companies that want to place the logo on their products.

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