Super Bowl Sunday is soon upon us, and as Americans gather to watch their favorite teams compete, they’ll also be chowing down on their favorite chips and dips. Many of these foods have undergone high pressure processing (HPP) for food safety and fresh, homemade taste.
Super Bowl Sunday is Upon Us
Super Bowl Sunday is soon upon us, and as Americans gather to watch their favorite teams compete, they’ll also be chowing down on their favorite chips and dips. Many of these foods have undergone high pressure processing (HPP) for food safety and fresh, homemade taste.
Chips and dip, chicken wings and pizza are the three most popular Super Bowl foods according to one report, including dippable snacks like guacamole, salsa and hummus – all foods that have been HPP’d.
The California Avocado Commission reports Americans consume 8 million pounds of guacamole on Super Bowl Sunday. HPP inactivates bacteria, ensures a clean label, and provides extended shelf life for today’s avocado products. Dips, too, undergo HPP for food safety, taste and premium quality. Many of today’s dips and sauces are gluten-free, nut-free, meat-free and dairy-free to meet consumer’s dietary needs.
Freshness and flavor are what consumers look for in their favorite dips. And many check the food label to ensure the ingredients are ones they recognize. Did you know that many of today’s plant-based dips and pizza toppings like sausage are made using HPP to ensure freshness, taste, and nutritious ingredients without the need for preservatives?
HPP uses cold water and high pressure applied to the outside of a food package. This non-heat food preservation method harnesses pressure to inactivate foodborne pathogens like Salmonella and E. coli without affecting taste and nutritional value.
HPP Innovative Technology for Fresh Food
High pressure processing (HPP) technology is an innovative technology recognized by food safety agencies around the world. Thanks to 30 years of international research and application, this technology is recognized as the most effective solution for preserving refrigerated food and beverages.
Fruit puree was the first industrial application of HPP, which was developed in Japan in the early 1990s. Its numerous advantages have led to the extension of this technology to a wide variety of foods and beverages. From earlier HPP applications of juices, avocado and meat products, to the latest trends of ready-to-eat (RTE) meals, vegetable dips, baby food and pet food, HPP is a mainstay in the food industry.
HPP Benefits
One of the main benefits of HPP is food safety, but it also allows food producers to use fewer preservatives and extend shelf life, reducing food waste. As the fresh foods movement has grown, HPP has become a more popular food safety approach giving consumers fresh, high-quality foods with homemade taste.
Rooting for Healthy Snacks with HPP
This Super Bowl, whether you’re rooting for the Bengals or the Rams, keep in mind that many of the foods you’re serving have been HPP’d. Some may even have the new “High Pressure Certified” logo, verified by the Cold Pressure Council, an organization promoting consumer awareness, industry standardization and education. Find a list of verified products here.
And if you want to create your own ultimate snack pack, consider Good Foods’ plant-based Queso dip, Fresh Innovations’s Yo Quiero guacamole, and Ithaca Hummus Buffalo Ranch, among snacks that have been HPP’d.
Also, several companies are running sweep stakes this time of year, including Good Foods’ Game Day Giveaway.
So, on Super Bowl Sunday, you can rest easy knowing that you’re eating food and beverages with healthier, cleaner and safer ingredients. With worry-free snacking, you’ll have more time to enjoy the big game!
If you want to learn more about HPP technology and its applications do not hesitate to contact us.
