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Frankly Fresh uses High Pressure Processing technology

FBR Staff Writer Published 23 January 2013

US-based Frankly Fresh, a division of CedarLane Natural Foods, has installed USDA-approved technology called High Pressure Processing (HPP), which preserves product freshness, flavor and safety and offers increased shelf life without the use of artificial preservatives.

HPP is a cold water ultra-high pressure based technology that can extend the shelf-life of fresh products. It is a method where the food is subjected to very high pressures.

This improved method of food processing employs elevated water pressure instead of chemical preservatives and heat to protect against the introduction of harmful bacteria and loss of flavor over shelf time.

The company noted that this technology enabled it to keep its hummus, soups, fresh salads, Classics and Hip Dips, among other products fresh on the shelf for up to 60 days unopened.

Cedarlane Natural Foods, founded in 1981, is a supplier of natural and organic frozen foods including low fat frozen entrees, fat free and specialty breads, and fresh salads.