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High Pressure Processing

High Pressure Processing (HPP) is a cold pasteurization process that destroys bacteria using pressure. Packaged food products can achieve a longer shelf life with HPP, thus eliminating or reducing the need to use artificial ingredients or additives to extend shelf life. 73% of US consumers agree it is important that ingredients on a food label are known entities and would be used at home.1

Barrier

Barrier layers can be added to a package to reduce oxygen, light or water from entering the package. The benefits of using a barrier layer is the ability to use more fresh ingredients, reduce preservatives, and extend shelf life. 34% of consumers claim to always or usually look for products with fewer ingredients.2

1 Innova Market Insight
2 Lek Consulting