High pressure processing, or HPP, uses extremely high pressure to eliminate the need for pasteurization. By doing so, HPP preserves more of the naturally-occurring nutrients and enzymatic activity of the beverage ingredients. It essentially allows the raw food movement to mov
All access premium subscription
This content requires a subscription to Nutrition Business Journal.
As an NBJ subscriber, you receive 10 issues a year and access to the exclusive “NBJ subscriber only” content on newhope.com (excludes three-month subscriptions), which includes PowerPoint presentations, select data charts and archived articles. Subscribers also receive a 10 percent discount on data charts, comprehensive market research reports and webinars.
Email [email protected] for more information about subscribing.