HONOLULU, June 8 -- The University of Hawaii issued the following news release:
A dozen Hawaiʻi-based food makers are getting a boost as they look to expand their locally sourced products to shelves in major retailers. A $25,000 grant from the Ulupono Fund at the Hawaiʻi Community Foundation is lowering barriers for these entrepreneurs to use the state's first high pressure processing (HPP) system at Leeward Community College's Wahiawa Value-Added Product Development Center (WVAPDC). The cutting-edge food preservation technology enhances food safety, extends shelf life, and supports the development of minimally processed refrigerated products.
The grant will offset the cost of required validation testing for businesses using HPP...