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2016 HPP Summit: High Pressure Processing Value Creation

Is food safety high on your agenda?

Are you looking for ways to offer innovative products that can reach new markets?

Are your customers demanding cleaner label, minimally processed foods that are expected today?

HPP, or High Pressure Processing, will support all of these critical strategic initiatives, and more!

At the 2016 HPP Summit, hosted by Universal Pasteurization, attendees got answers and best practices from the experts in HPP technology.

October 3 – 5, 2016
Marriott Cornhusker Hotel and University of Nebraska Innovation Campus
Lincoln, Nebraska

You learned how to take advantage of the opportunities that HPP represents for your business. You heard about successful HPP applications, the food science behind HPP, avoiding pitfalls, how to brand and launch your HPP products for market, and meet suppliers who can provide packaging and other critical services. And there was plenty of time built in for networking with your peers and finding solutions to your biggest challenges in food and beverage from guests attending from companies including Hormel, Evolution Fresh/Starbucks, Wegmans, Campbell’s/Garden Fresh and Whole Foods and many other great companies.

The HPP Summit Is for You!    

The 2016 HPP Summit was designed for those who are:

    • Interested in learning more about HPP
    • Ready to develop your HPP strategy
    • Ready to test your HPP products for production
    • Looking for additional processing capacity
    • Considering private label vs. use of available HPP products for retail
    • Offering products or services to the HPP industry

taking notes at a program