Cold Pressure Technology: Expanding the Future of Food

High Pressure Processing (HPP) is the leading non-thermal technology in use today to extend shelf-life in a variety of food and beverage applications and to advance clean label initiatives. Join CPA, The Association for Contract Packagers and Manufacturers, and the Cold Pressure Council, CPC, who are co-sponsoring this informative and topical session.

Presenter, Joyce Longfield, VP product innovation, Good Foods Group and Chairwoman of the Cold Pressure Council will cover:

• The basis of the HPP technology
• The areas of application
• How to validate the process

Join us on Thursday, May 9, 2019, at 11 a.m. EDT.

What We Do

The Cold Pressure Council leads, facilitates and promotes industry standardization, user education and consumer awareness of High Pressure Processing (HPP). Convened by PMMI, The Association for Packaging & Processing Technologies, the council addresses questions about HPP while developing and formalizing industry best practices. The Cold Pressure Council also promotes networking among professionals using this processing technology.

High Pressure Certified

Eligible Cold Pressure Council members can use the High Pressure Certified certification mark to help identify the benefits delivered by High Pressure Processing. Consumers will recognize the value of products that carry the certification mark. Use this certification with pride.

The guidelines for juice products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

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