The phrase “we need a fresh approach” is no stranger to decision-makers looking to evolve their product or program for today’s consumers. When it comes to food and beverage processing, the “fresh approach” also is proving to be the safe and healthy approach.

“Food safety, consumer demand for healthy, nutritious foods and clean-label trends are resulting in more beverage manufacturers investing in high-pressure processing (HPP) equipment,” says Roberto Peregrina, chief scientific technologist for Hiperbaric, Doral, Fla. “HPP creates a fresher, more natural product that retains vitamins and minerals compared to heat pasteurization.”