More and more consumers are interested in purchasing products that are free from preservatives – and High Pressure Processing (HPP) technology offers a safe way to increase shelf life. Hear from Joyce Longfield, R&D – principal of HPP applications, Good Foods Group and former Chairperson and current member of the Cold Pressure Council, who covers important food science topics such as the pitfalls of preservatives. Longfield walks us through why her company, Good Foods Group, utilizes HPP and how its benefits have supported their food safety goals. She also delves into the ways preservatives may have a harmful effect on good bacteria the body needs to thrive.
