What is HPP?
HPP is a technical process that places freshly produced products in a cold-water bath and applies immense pressure.
What is the consumer benefit?
HPP, high pressure processing, allows Good Foods to make simple, safe, delicious products that maintain their nutritional benefits and bright, fresh flavors. HPP effectively eliminates spoilage organisms, enabling extended shelf life without added preservatives. HPP is an effective kill step for food-borne pathogens, ensuring the safety of our consumers at home.
Why Good Foods chose to be at the forefront of this technology?
Kurt Penn, the founder and CEO of Good Foods, believed that HPP was the future of clean, safe foods for consumers everywhere. Good Foods was started with these principles and this technology being paramount. It is Good Foods’ mission to ease the minds and lives of consumers everywhere with our simple, safe, delicious foods.
• The benefits of in-house HPP and vertical integration
Unlike many companies that may use third-party tolling operations for HPP, Good Foods uses this technology in-house. Doing HPP in-house allows Good Foods to fully control the manufacturing process and maintain cold chain protection, which benefits shelf life, food safety, and the freshest product taste for consumers.
• Preserve quality of fresh foods
Contrary to other thermal treatment, such as pasteurization, HPP preserves all nutrients and maintains the bright flavors of fresh food while extending shelf life.
• Food safety
HPP provides a lethality treatment for Listeria monocytogenes, Salmonella spp. and E. Coli O157.