I work with High Pressure Processing Application Systems in my role as a nutrition consultant. Many of my friends and family still do not understand what I do and how HPP is different from traditional food industry measures of preservation (such as, flash pasteurization).

Well check out this video from HiperBaric if you’re interested in the process of HPP and what I work with as a consultant. It’s cool stuff!!

*** HPP Process Video 🙂 ***

HPP applications allow food companies the ability to extend their products shelf life, keep their products “natural” (no preservatives added), maintain nutritional integrity (maintain the good enzymes, pectins, bacteria) but, it has the ability to destroy pathogenic bacteria and reduce harmful microbiological activity overall.

For more information on High Pressure Processing and food products that currently use HPP for preservation check out: www.hiperbaric.com

Published by Brooke Bliss, BScFN, RYT-500

My name is Brooke Bliss. I am a yogi, traveller, and food enthusiast. I am a graduate of Western University's B.Sc. Honors Nutrition & Dietetics program and a 500-hour certified yoga teacher. I love to share my healthy, whole-food recipes, nutrition facts, yoga and lifestyle tips. Thank you for stopping by my page. Namaste :)

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