News & Events

Tom Egan of the Cold Pressure Council discusses the importance of Australian HPP and the CPC’s global expansion.

Donna Berry of Food Business News provides an excellent and detailed overview of how High Pressure Processing works, delving into the specific science behind the HPP process.

While bacterial pathogens that can be found in low processed or raw pet foods aren’t always dangerous to animals, they can be harmful to humans through cross contamination. The safest way to make sure both you and your pets stay healthy is through high pressure processing to ensure your pet’s food is pathogen free.

As HPP becomes more popular, its product design develops, its machinery advances, and with the technological improvements comes a change for the future of food safety in America and across the globe.

Packaging World announces that 14 Cold Pressure Council Members will be attending Natural Products West, an expo dedicated to displaying the newest organic and specialty food options all in one function.

Good Foods Group VP and CPC Chairperson Joyce Longfield explains why the High Pressure Certification Seal is a must for consumers to know about to Food Engineering’s Rose Shilling.