The secret to great flavor is freshness. Watch this video as Good Foods explains how they found a natural way to extend freshness takes innovation.
Linda L. Leake, MS provides High Pressure Processing insights on the Impact of Food Packaging, HPP Stats & HPP Validation Centers. Leake interviews the Cold Pressure Council chairwoman, Joyce Longfield, MS, vice president of product innovation for Good Foods Group, LLC and takes note on how companies may use the High Pressure Certified logo on their products. View the article here.
Special-diet logos verify free-from claims for ingredients such as gluten, animal products or nuts. Other seals ensure that farmers were paid a fair price for the ingredients. These types of verification labels offer transparency about what’s inside packaged foods. But it’s rare for certifications to provide much information about product processing. Enter High Pressure Certified, a seal introduced in January 2018 by an organization called the Cold Pressure Council. This
Campbell’s Fresh showcases their Cold Pressure Council Founders pop up banner during Natural Products Expo West that took place March 8-11, 2018.
American Pasteurization showcases their Cold Pressure Council Founders pop up banner during Natural Products Expo West that took place March 8-11, 2018.
Suja, Campbell and Evolution Fresh get behind an effort to develop best practices and a certification logo for HPP products. Click here to learn more.