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Joel Sandridge HPP headshot

HPP: A Critical Control Point

Joel Riegelmayer
September 10, 2013
Sandridge Food Corp. is no stranger to innovation. With consumers’ ever-changing taste and growing demand for freshness, forward thinking and technology are essential in the refrigerated foods industry.
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High-pressure processing systems

Enforcing Food Safety, One HPP System at a Time

High-pressure processing systems are becoming more and more on-trend. Find out what solutions are available, and how food processors can extend their products’ shelf life without a freezing method.
Marina Mayer
Marina Mayer
September 9, 2013

Typically, when a food manufacturer wants to extend the shelf life of a particular product, they’ll add a freezing component. Once frozen, the product is good to go for some time. But, what if freezing isn’t an option? Such is the case for refrigerated foods.


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Avure Hope Foods HPP line

Hope Hummus Becomes Certified HPP Toller

August 22, 2013

Hope Foods, the Louisville, Colo.-based producer of Hope Hummus, established a new business unit—Hope Fresh—to bring the shelf-life extension and food safety technology to the broader food processing community.


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PMMI food safety packaging

Food Safety Focus on Packaging

August 13, 2013
Most recently, there has been a push by CPG companies toward certification of packaging suppliers. This promises to be a major theme at Pack Expo Las Vegas 2013, Sept. 23-25 at the Las Vegas Convention Center in Las Vegas.
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Meyer Natural Foods Humanely Handled program

Meyer Natural Foods Launches Humanely Handled Program

July 25, 2013
Meyer Natural Foods, Loveland, Colo., launched a Humanely Handled program, designed to further strengthen Meyer’s strict standards for raising and producing cattle and establish a program that farmers and ranchers can use to produce the highest-quality beef in the most humane manner.
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CM Process Solutions sanitizer

Do You Know Where Your Containers Have Been?

June 27, 2013
The use of container sanitizing equipment ensures that pathogens and other contaminants won’t get into the processing plant, where it can taint finished food products, tarnish brand names and even instigate recalls and litigation.
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