Get Verified

Thank you for your interest in using the High Pressure Certified® mark on your product(s).

In order to use the High Pressure Certified® mark on your product(s) you must be a
General or Retailer member of the Cold Pressure Council.

If you are a current member please contact Madison Rath, mrath@pmmi.org

Become a member

Guidlelines for using the logo:

High Pressure Certified Guidlelines

HPP is a method of extending the shelf life of packaged food and beverage products using extremely high cold water pressure. The process leads to the elimination of harmful bacteria while maintaining a fresher taste, higher yields of vitamins and enzymes than the pasteurized versions.

SAUCES AND DIPS GUIDELINES

The guidelines for sauces and dips to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

PROTEIN PRODUCT GUIDELINES

The guidelines for protein products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

WET SALAD PRODUCT GUIDELINES

The guidelines for wet salad, also known as deli salad, products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.

JUICE PRODUCT GUIDELINES

The guidelines for juice products to use the High Pressure Certified logo/certification mark are available exclusively through the Cold Pressure Council.