Frankly Fresh, the fresh food side of the CedarLane Natural Foods company and the innovators in the ‘in-market’ natural foods category, has recently launched a cutting-edge USDA-approved technology called High Pressure Processing (HPP). This improved method of food processing preserves product freshness, flavor,safety and increased shelf life (60 days unopened), without the use of artificial preservatives.It’s a method where the food is subjected to very high pressures (up to 120,000 pounds per square inch) to kill bacteria present in the food. HPP works like heat to improve food safety by destroying the bacteria that cause food borne illness and spoilage. The pressures used are almost ten times greater than in the deepest oceans on earth.
Frankly Fresh is only one of 17 companies in the U.S. that are currently using the machine, which is keeping the Frankly Freshhummus, soups, fresh salads, Classics and Hip Dips, among many other products fresh on the shelf for up to 60 days unopened. Founder and President Robert Atallah’s mission has always been to bring high quality ingredients and innovative flavors without the use of preservatives to supermarkets across California and this technology advancement now gives the company an enormous opportunity to ship nationally and internationally, while maintaining its industry leading fresh fare pedigree.
www.franklyfresh.com
Source: Frankly Fresh