Q&A with Jeff Williams, Vice President and General Manager, JBT/ Avure Technologies
Prepared Foods: HPP certainly has gained popularity during the past three to five years. What has sparked that growth?
Jeff Williams: High pressure processing is a natural method of food pasteurization that uses pure cold water, and up to 87,000 psi (6,000 bar) to inactivate pathogens and dramatically extend shelf life. Essentially, it’s the ultimate clean label process because it helps manufacturers eliminate chemicals, additives as well as the product degradation associated with heat processing.