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Procesado para la conservación de alimentos

High Pressure Processing (HPP) has come a long way since its beginnings as a shelf-life solution for refrigerated dips, spreads, deli meats and cold beverages. Now, there is a projected $10 billion market on the horizon with a growing capability that will bring new products and trends for the technology in the next upcoming years.

In April 2016, Hiperbaric announced it was preparing to launch a “Cold Pressure Verified” program. That idea evolved into the Cold Pressure Council, an organization assembled of HPP processors, equipment manufacturers and CPG brands. Along with Hiperbaric and JBT/Avure, founding members of the group, include American Pasteurization, Universal Pure, Campbell’s, Evolution Fresh, Good Foods, SUJA and West Liberty Foods.

The Cold-Pressure Council, facilitates and promotes industry standardization, user education and consumer awareness of HPP. Convened by PMMI, the Association for Packaging & Processing Technologies, the council addresses questions about HPP while developing and formalizing industry best practices. The Cold Pressure Council also promotes networking among professionals using this processing technology.

Additionally to their current tasks, new goals and planning in the horizon for the council, the first step to create greater consumer awareness on the non-thermal pasteurization technology is the launch of a first-ever certification seal with the current guidelines being already set on the Cold-Pressure Council website.

In a similar way to “Non-GMO” and “Organic” LABELS where certifications have become common packaging callouts, the Cold-Pressure Council launched a certification to generate consumer awareness of the HPP non-thermal pasteurization technology, and to clarify consumers how their foods and drinks are made

Food products properly processed with HPP and independently verified for safety will display a “High Pressure Certified” seal on its packaging. Eligible Cold Pressure Council Members can use the High Pressure Certified certification mark to help consumers identify the benefits delivered by HPP. Consumers will recognize the value of products that carry the certification mark. At this time, the seal will debut on select HPP juice products, with further expansion into other categories in the next coming months.

The launch of the High Pressure Certified seal is one of the greatest achievements of an ongoing effort on behalf of a group of industry leaders to bring a bigger transparency and uniformity to the HPP market. This is the first effort into formalizing a uniform message that can be communicated across all categories that use HPP.

At this time, the seal will debut on select HPP juice products, but companies should consider joining the Cold Pressure Council since the guidelines and verified seal is expected to be available for the rest of HPP food categories in the upcoming months.

To use the seal, brands are required to follow category specific guidelines published by the Cold Pressure Council in the following link. The first published guidelines are for acid juices, it requires companies to have a valid hazard analysis and critical control points (HACCP) plan and a completed study demonstrating 5-log reduction through shelf-life of the product that is validated by a third-party auditor. A verification of the outlined conditions must be completed annually to continue use of the seal. The licensing fee for using the seal is $250 per SKU.

Two of Hiperbaric’s Customers Evolution Fresh and Suja will be debuting the logo with their new packaging, which is already in some markets across the United States. Following the rollout on juice products, the Council will make available guidelines for other two food products: Sauces, dips, dressings and proteins.

Eventually consumers will start to recognize the seal on HPP products, which will allow promotions and awareness of the seal within food and beverage manufacturers. This will create an education environment which is one of the main goals of the Cold Pressure Council and its members.

If you want to know more about the HPP technology and how to improve the food safety and the quality of your products, contact us, the world leading manufacturer of High Pressure Processing (HPP) equipment for the food industry.

To view the guidelines into how to obtain the High Pressure Certified seal please visit:

8 March, 2018

This is very interesting work and is to be commended. However, I would like to ask what involvement the regulatory bodies have had in the development of this logo and more particularly will the regulators accept its use as an indication that the product meets safety requirements?

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