Consumer’s tastes have shifted astronomically in the recent years. No longer do people find themselves reaching for foods which regularly contained preservatives, additives or artificial flavors on the shelf. Instead, today’s consumers are educated and seek to purchase heathier options.  Savvy shoppers are eating clean, but what exactly does this mean?

Eating Clean – What Should You Know?

There are no laws nor regulations defining clean foods. This can lead to some confusion, and many different definitions of “clean-label” exist. However, when people say they want clean label foods, they generally desire foods that are made with all natural ingredients, with minimal processing (or none at all) and without any additives, preservatives or artificial flavorings or colors.

Clean label foods communicate to consumers that it contains fresh, natural and minimally processed ingredients. A package of cheese, for example, would contain milk and maybe salt, but nothing artificial or unnecessary. A bottle of orange juice would simply contain oranges – and water.

Nourishment via Nutrient Retention

Not only do people desire foods that are simple and natural, but consumers are also showing a strong preference for foods that are healthful and nourishing.  People want foods full of all the nutrients and taste that are found within them naturally. Many modern heat or chemical processing techniques used to extend shelf life, such as pasteurization or freezing, destroy much of the nutrients naturally occurring within food – despite being very beneficial for preservation and packaging. Clean label foods fulfill this desire for wholesome food, and provide customers with high-quality, healthy meals that are just as good for you as they taste.

Many modern processed foods cannot satisfy the consumer’s growing desire for authentic, genuine and tasty foods. Freezing or canning a food notoriously made food last longer, but High Pressure Processing (HPP) is changing the game for fresh. Consumers are desiring a level of personal connection with their food, this is hard to find in frozen, packaged food stuffed with preservatives.  People don’t want to eat just anything on the shelf, but something that is flavorful, healthy, and with a bit of its own unique character – and this is a critical component of the clean label movement.

High Pressure Processing Changing Clean Eating Landscape

It is for these reasons that High-Pressure Processing has been growing so popular in recent years. HPP takes packaged foods and subjects them to extremely high water pressure. This treatment extends the food’s shelf life, allowing them to last up to 10 times longer than they would otherwise. Unlike heat or chemical treatments, it does not negatively affect a food’s nutritional composition but keeps all its benefits intact.  And unlike freezing, High Pressure Processing also helps the food remain fresh and full of its natural flavor.

HPP is the future of the food industry, and thanks to its capabilities, we at True Fresh HPP can provide manufacturers and distributors with the resources they need to deliver simple, healthy foods that fulfill their customers desire for natural, tasty and still convenient choices. That may be where the secret to HPP and clean label foods exists; in their ability to satisfy people’s cravings for delicious food with a personal connection that is healthy and long-lasting.

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