High Pressure Processing is radically changing the juice category through delivering improved taste, quality, and efficacy over traditional pasteurized juice products. Ultimately HPP is delivering raw juice products with an extended shelf-life and at a premium price point. HPP can occasionally lead to inconsistent expiration dates, layered product separation, and confused shoppers. Benefiting your bottom line from HPP technology means educating your customers and staff…and this all starts with starts with educating yourself. Led by Joyce Longfield, this session will explore the challenges and opportunities for retailers to benefits from this significant category evolution, from product placement to internal handling requirements to customer education. HPP is here to stay and is referred to as ‘the future technology for the food and beverage industry”. Get in front of the curve and deliver premium profits on these premium products.