Under pressure

High-pressure processing has expanded beyond beverages into a broad range of categories, including soups, baby food and ready-to-eat meals. Also known as cold pressure, the technology extends a product’s shelf life and kills pathogens while preserving taste and nutrition.

“With consumers wanting fresh over frozen, HPP is a valuable technology for delivering cleaner, simpler, back-to-basics fresh foods with added shelf life,” Ms. Mast said.


At Expo East, products manufactured with HPP technology include a line of avocado-based smoothie bowls from Avoke Spoonables, bottled gazpachos from Zupa Noma and Tio Gazpacho, and a range of organic fruit, vegetable and seed blends from Once Upon a Farm.