In this webinar, Keenan Drenning, Director of HPP, provides a practical introduction to High Pressure Processing (HPP) and how it is used to improve food safety while maintaining fresh taste, texture, and nutritional quality.
Learn the key fundamentals behind HPP, including pH, water activity, packaging considerations, and shelf-life factors, along with important insights for brands working with HPP tolling partners.
This webinar is ideal for food manufacturers, product developers, and QA professionals, exploring HPP as a preservation technology.