High Pressure Processing consultant Joyce Longfield, the CEO of JL Nutrition and Food Regulatory Consulting, sat down with the FBU team recently to discuss the ways in which acidity levels can affect products that use HPP. That’s important because, according to Longfield, HPP is moving beyond the green juice and cleanse space, encompassing new types of innovative products, and products must warily test its effectiveness when it comes to extending shelf life and guarantee safety. She stresses regulatory and economic factors as the key reasons that brands should pay more attention to testing their products for limiting bacterial growth.
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