Guidelines

High Pressure Certified Guidlelines

HPT is a method of extending the shelf life of packaged food and beverage products using extremely high cold water pressure. The process leads to the elimination of harmful bacteria while maintaining a fresher taste, higher yields of vitamins and enzymes than the pasteurized versions.

SAUCES AND DIPS GUIDELINES

The guidelines for sauces and dips to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

PROTEIN PRODUCT GUIDELINES

The guidelines for protein products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

WET SALAD PRODUCT GUIDELINES

The guidelines for wet salad, also known as deli salad, products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

JUICE PRODUCT GUIDELINES

The guidelines for juice products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.