HPP is a method of extending the shelf life of packaged food and beverage products using extremely high cold water pressure. The process leads to the elimination of harmful bacteria while maintaining a fresher taste, higher yields of vitamins and enzymes than the pasteurized versions.
The guidelines for sauces and dips to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.
The guidelines for protein products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.
The guidelines for wet salad, also known as deli salad, products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.
The guidelines for juice products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.
