Joyce Longfield, CEO, JL Nutrition and Food

Pathogen destruction and shelf life increase.Preservation of colour, flavour and vitamins.Clean Label: ‘No Preservatives or additives’; ‘Never Heated’.

From juice cleanses to mainstreamImportance of consuming CPJ on a daily basis

Will low acid HPP beverages remain on the shelves?

Each company is responsible for demonstrating the risk factors of their products in a HACCP plan. It is their responsibility to demonstrate how they are mitigating the food safety risks At this point in time, it is the discretion of the inspector to determine if the company is appropriately mitigating the risk factor