Although high-pressure pasteurization (HPP) has been around for years, this year it seems to be reaching critical mass. In fact, some studies predict a higher than 11.26% annual growth rate for HPP packaging, which will comprise $1.1 billion of the food packaging market within the next five years. In fact, Food and beverage companies certified by the Cold Pressure Council as using HPP have begun to display the High Pressure Certified logo on the outside of their packaging.
This non-thermal food preservation and sterilization technique is a natural and environmentally friendly process that doesn’t alter foods original properties such as flavor, color or texture. It also helps food stay fresh for longer periods of time. To reduce contamination in the packaging process, products that go through HPP are packed, sealed, and labeled before they go through high pressure processing.
Therefore, this has numerous considerations when choosing a label:
- It’s important to select a material that can withstand this pressure and perform in a wet environment.
- HPP products are refrigerated, so the label must be able to stick in a cold damp place.
- Since these same labels will be on retail shelves, they need to be able to withstand the HPP process without falling off the bottle or being compromised. Basically, they need to look great by the time they hit stores!
To avoid any issues, it’s important that you’re working with an experienced label professional when opting for HPP labels.
“Choosing the right combination of material and lamination will ensure the right recipe for success,” said Overnight Labels President Don Earl. “It is essential that you consult with your label printer and co-packer to recommend what is best suited for your product,” said Earl.