Entries by HPP-admin

Q&A with John Mandyck, Chief Sustainability Officer, United Technologies Corporation

John Mandyck is chief sustainability officer for United Technologies Corporation, a global leader in the aerospace, food refrigeration and commercial building industries. He co-authored the book Food Foolish, which explores the connection between food waste, hunger and climate change. Q: How would you summarize the significance of the cold chain to our global problem of […]

Q&A with Anna Canto, Visiting Scholar, University of Kentucky

Anna Canto is currently a Postdoctoral researcher at the University of Kentucky. She came to Kentucky from Rio de Janeiro, where she was a Postdoctoral researcher at Universidade Federal Fluminense, a Brazilian teaching and research university of excellence. Her research has, interestingly, analyzed the effect of high pressure process (HPP) on a growing source of […]

Chris Voudouris, CFO at Universal, nominated for Georgia Manufacturing Extension Parternship’s Faces of Manufacturing Award

*This release is provided by the Georgia Manufacturing Extension Partnership. Please click here for more information: http://gamep.org/faces-of-manufacturing/ VILLA RICA, Ga. (Aug. 9, 2017) — Ten Georgians, including Chris Voudouris, chief financial officer of Universal Pasteurization and Universal Cold Storage in Villa Rica, Georgia, have been selected as finalists in the Georgia Manufacturing Extension Partnership’s (GaMEP) Faces […]

Q&A with Research Team Studying Ability of HPP and Thermosonication to Inactivate AAT Spores in Orange Juice

The June 2015 edition of Food Control Journal looked at the ability of HPP to serve as an effective pre-treatment when trying to inactivate the spores of Alicyclobacillus acidoterrestris. A representative from the research team, which involved researchers in both New Zealand and Indonesia, answered a few questions. Their research study can be purchased here. […]

Q&A with Dr. Bala Balasubramaniam, Professor, The Ohio State University

Dr. V.M. “Bala” Balasubramaniam is a Professor of Food Engineering with Departments Food Science and Technology and Department of Food Ag Biological Engineering at The Ohio State University. His interest in retaining food freshness through minimal processing approaches led him to study the effect of high pressure processing on almond milk. He and his colleagues […]

5 Fixes for Food Waste before Composting

We all know about the food pyramid that shows what we should be eating for a nutritious meal. But have you ever heard of the food recovery pyramid? This lesser-known – but just as useful – food figure explains how to reduce food waste. It’s applicable to every stage of the supply chain, but especially […]

Seven Shocking Facts about Food Waste

Food waste is a problem for all of us. The effects of food waste are felt across the world, both through the global hunger crisis and through its impact on the environment. The effects of food waste can even be felt by our wallets, as every piece of food in the trash is one that […]

HPP Infographic

Universal has a new infographic on the growing interest and knowledge of HPP among Americans. Please click here to view the infographic: http://universalpasteurization.com/hpp-infographic/    

Universal Press Release- HPP Survey & Webinar Series

A new survey of Americans currently employed in the refrigerated and frozen food industry indicates strong appreciation for the roles high pressure processing (HPP) plays in producing safe foods with cleaner labels and longer shelf lives. HPP is a rapidly growing non-thermal food preservation process that inactivates harmful bacteria and spoilage organisms right within product […]

USDA finalizes food safety measures to reduce Salmonella and Campylobacter in poultry.

Article: The USDA now requires that poultry producers take steps to reduce Salmonella and Campylobacter in poultry products. Universal Pasteurization can help you achieve that requirement today!   http://www.foodmanufacturing.com/news/2016/02/usda-finalizes-new-food-safety-measures-reduce-salmonella-and-campylobacter-poultry?et_cid=5099429&et_rid=568840670&location=top&et_cid=5099429&et_rid=568840670&linkid=http%3a%2f%2fwww.foodmanufacturing.com%2fnews%2f2016%2f02%2fusda-finalizes-new-food-safety-measures-reduce-salmonella-and-campylobacter-poultry%3fet_cid%3d5099429%26et_rid%3d%25%25subscriberid%25%25%26location%3dtop