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How HPP Reduces Food Waste

According to the Natural Resources Defense Council, NRDC, up to 40 percent of the food in the United States is never eaten. But at the same time, one in eight Americans struggles to put enough food on the table. HPP can help with that because, simply put, HPP lengthens shelf life, leading to longer best-by dates and less food waste.

From farm to fridge, there are many places where food waste can occur. A shorter shelf life for products using perishable agricultural ingredients is a major contributor to food waste. Other food safety processing methods, such as high-heat pasteurization or chemical preservatives, degrade the flavor and texture of produce, and food’s fresh taste is lost.

With HPP, this isn’t the case.

HPP’s extreme pressure inactivates pathogens, and food and beverages keep their fresh flavor, natural texture and nutrients. Also, food and beverages are processed in their final packaging, reducing the risk of post-processing contamination.

All this means that not only do HPP’d food and beverages stay good longer, but they also taste great all the way to their expiration date.

Reduced food waste isn’t just good for the public and the environment. It’s good for business. According to Cold Pressure Council Chairperson and Good Foods VP Joyce Longfield, “A cold-pressed juice company with a three-to-five-day shelf life . . . will have to produce at least twice a week and will throw away a large portion of product. Whereas the HPP cold-pressed juice company could produce every other week and throw away very little product at the end of shelf life. When a company evaluates what they gain economically and sustainably from HPP, it provides a better business model both to the business and to the consumer.”

Put simply, wasting less food lowers material and shipping costs for businesses, which leads to lower prices for consumers. Combine this with HPP’s clean label, food safety and better taste, texture and nutrition––and it’s no wonder HPP use is slated to double in six years.