HPP is the new way to 'treat ' fresh products to extend the shelf life up to 10 times (no notification to Health Canada needed) nor any label changes.
It involves no chemicals/preservatives, or heat, only very high pressures. HPP is an environmentally friendly process and is a real alternative to thermal and chemical treatments. HPP greatly assist producers, farmers, suppliers and distributors to extend products' shelf life. HPP works well with pre-packaged products with high water activity and low air.
Follow these links for informative videos on HPP technology :  
HPP link 1  
HPP link 2.
Health Canada has developed a
guidance document on food products treated with HPP.
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HPP West Coast helps natural and organic food and beverage companies to safely extend its products' shelf life without chemicals or heat treatment. Good HPP candidates include:
- Fresh cut fruits, vegetables
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Dips, spreads, guacamole, hummus, salsa
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Dressings, soups, condiments
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Deli salads
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Seafood and shellfish
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Juices and beverages
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Avocado products
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Meat products
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Ready to eat meals
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Wet salads and sandwich fillings
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Baby and instant food
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Dairy
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Smoothies (use a de-aerator on the fill part, no bubbles allowed)
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Pet food
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