High pressure processing (HPP) is critical for quality, taste, shelf life, color, nutrition and more at the Good Foods Group, a Pleasant Prairie, Wisc., producer of refrigerated guacamole, snack dips, salads and juices.
Editor’s Note:Prepared Foods discusses HPP with Joyce Longfield, vice president of product innovation for Good Foods Group. Longfield also is chair for the Cold Pressure Council (www.coldpressurecouncil.org), an industry association of HPP food and beverage user manufacturers, HPP equipment suppliers, HPP toll processing service providers, and others.
Prepared Foods: What would you say are food scientists’ biggest misgivings or misconceptions about HPP?