What do you do after you sell your salsa company for $231 million? Open Michigan’s first cold-water high-pressure processing facility to handle the overflow of processing of that salsa and other products.
Jack Aronson, along with his wife, Annette, are founders of Garden Fresh Gourmet, makers of salsa, tortilla chips and hummus, which they sold to the Campbell Soup Co. in 2015. Their newest venture, Great Lakes HPP Food Innovation Center, is making foods safe from potential pathogens as well as extending the shelf life of preservative-free “clean” foods.
How do you get clean, antibiotic and preservative-free food with a long shelf life? Pressurize it with a machine that applies 87,000 pounds per square inch of cold water for as little as 3 minutes. High-Pressure Processing—HPP—kills pathogens like mold, yeast and bacteria.
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