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  • Fresh & Less Processed: High Pressure Processing

Fresh & Less Processed: High Pressure Processing

  • 22 May 2018
  • 9:00 AM - 11:00 AM
  • Institute of Food Technologists® 525 W. Van Buren Street, Suite 1000 Chicago, IL 60607

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As consumers continue to demand fresh and less processed foods, high pressure pasteurization – an old technology – is finding new relevance in the marketplace and spreading rapidly across the US and the world.  This is the enabling technology behind many cold pressed juices, fresh dips and salsas, even fresh fruits and vegetables in smoothies, shots, and other applications.  Join us for breakfast to hear about the trends that are driving the industry, the process of getting started and using the technology on your products, and the leading edge of science and food safety related to this exciting technology. 

Our Panelists:
Bill Besenhofer is the President of 87P, a market leader in 'clean-label' and fresh food processing that manufactures cold-pressed juices, dips, salad dressings and more. 87P is a subsidiary of HERE Holdings, LLC (here.co).



Gerry Ludwick is the Director of NEXTHPP and President of All Natural Freshness.



Kathiravan Krishnamurthy is Assistant Professor, Department of Food Science & Nutrition, IFSH, Illinois Institute of Technology.

 


Agenda:
9:00 am Check In, Breakfast & Networking
9:30 am Program Begins
10:15 am Q & A
10:30 am Additional Networking


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