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              High Pressure Processing

              High Pressure Processing (HPP) is a cold pasteurization process that destroys bacteria using pressure. Packaged food products can achieve a longer shelf life with HPP, thus reducing the need to use artificial ingredients or additives to extend shelf life. 73% of US consumers agree it is important that ingredients on a food label are known entities and would be used at home.1

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              Barrier

              Barrier layers can be added to a package to reduce oxygen, light, or water from entering the package. The benefits of using a barrier layer is the ability to use more fresh ingredients, reduce preservatives, and extend shelf life. 34% of consumers claim to always or usually look for products with fewer ingredients.2

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              1 Innova Market Insight
              2 Lek Consulting

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