Demand for Freshness Leads to More HPP
Does it look like the refrigerated section of your local grocery store is expanding? And have you noticed that more and more products that you find in the refrigerated section are “clean label?”
It’s not your imagination. A recent survey, commissioned by Universal Pure, a provider of high pressure processing (HPP) and cold storage services, shows that more and more retailers are stocking their shelves with foods and beverages that use HPP to extend shelf life and ensure food safety, all without the addition of chemical preservatives.
“HPP is a preferred technology for food safety, food quality and shelf life.”
According to the survey, 85% of retailers say they’re affected by the increased demand for fresh food, and 78% say they’re favoring companies that produce fresh product options. Demand is so high that more than 60% of retailers say they’re stocking more refrigerated and fresh products, while 48% say they’re expanding their refrigerated section.
And that demand is increasing retailers’ awareness of HPP, as a growing number of producers and retailers are more familiar with HPP than ever before ― from 60% in 2016’s survey to 74% in 2017, according to the survey.
“The survey results demonstrate that HPP is a preferred technology for food safety, food quality and shelf life,” says Mark Duffy, chief executive officer for Universal Pure. “Consumers want better-for-you foods that are fresh, tasty, preservative-free and safe, and HPP can help deliver these results.”
HPP has come into its own, according to the study. Notably, 78% of retailers have a favorable view of HPP, and 85% said the method of processing used by a food producer positively affects their decision to purchase a food and beverage product.
The survey measured and compared perceived advantages in food quality, food safety and food waste with other types of pasteurization, including heat pasteurization, pulsed electric field radiation, ultraviolet radiation and other processes.