Because HPP does not rely on heat for pasteurization, this validation opens the door for products that are using this relatively new cold processing pasteurization to go to market in an equally new, disruptive container that will protect their nutritional and flavor profile. An additional benefit is that the cold processing enables the use of less expensive, linerless plug-seal style closures.
HPP testing was facilitated by The Packaging School at the Rochester Institute of Technology. The SureHandle™ bottle was also subjected to compression, drop, and tensile testing to make sure it could meet the rigorous distribution demands.
