PMMI Podcast

Episode #50 - How to Eliminate Using Preservatives through High Pressure Processing

Guest: Joyce Longfield, R&D – Principal of HPP applications, Good Foods Group

More and more consumers are interested in purchasing products that are free from preservatives – and High Pressure Processing (HPP) technology offers a safe way to increase shelf life. Hear from Joyce Longfield, R&D – principal of HPP applications, Good Foods Group and former Chairperson and current member of the Cold Pressure Council, who covers important food science topics such as the pitfalls of preservatives. Longfield walks us through why her company, Good Foods Group, utilizes HPP and how its benefits have supported their food safety goals. She also delves into the ways preservatives may have a harmful effect on good bacteria the body needs to thrive.


Joyce Longfield

Joyce Longfield
Joyce Longfield

Longfield has passionately pursued an education in Plant Science, starting with a Bachelor of Science in Biotechnology at the University of Guelph, followed by a Masters of Science in Molecular Biology at the University of Toronto. All through her education she has been dedicated to a nutritious lifestyle. As part of this lifestyle Longfield studied the biochemistry of food and how it pertains to our health and physical fitness. Her background is a natural fit for the HPP food and beverage industry.

Upon working with food manufacturers using HPP Longfield initially focused on the regulatory requirements for the USDA, FDA and Health Canada. This includes designing appropriate microbial challenge studies for validating the efficacy of HPP. This validation process is to ensure that a 5 log reduction of pertinent pathogens is met with a specific HPP treatment.  Her second area of HPP expertise involves product development. Longfield has expand my HPP product development into the beverage sector and had the pleasure to work with a variety of companies manufacturing HPP beverages such as cold pressed juices and coconut water.

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