HPP guarantees Zero Listeria without the need for preservatives or additives, providing a clean-label solution for the industry’s toughest safety challenges. Food safety in Europe is entering a new era. On July 1, 2026, Regulation (EU) 2024/2895 will take effect, significantly tightening safety criteria for Listeria monocytogenes in Ready-to-Eat (RTE) products. This mandate requires companies to guarantee the absence of the pathogen throughout the product’s entire shelf life, moving beyond traditional end-of-line testing. In this webinar, experts from Hiperbaric, the IRTA research institute, and HPP Chicago (pioneers in HPP meat processing) will analyze the implications of this regulation. Discover why High Pressure Processing (HPP) is becoming the essential tool for achieving the ‘Zero Listeria’ objective while maintaining product integrity.