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With rising concerns around avian influenza in the food supply chain, raw pet food manufacturers are facing increased scrutiny while working to maintain both safety and nutritional integrity. High Pressure Processing (HPP) is emerging as one of the most effective technologies available to help mitigate

pathogen risk and extend shelf life— without additives or compromising the benefits of raw nutrition. Join Rui Queiros, Ph.D., HPP Food Applications Specialist at Hiperbaric, for a science-driven overview of how HPP works, what current research says about its viral inactivation capabilities (including insights related to avian influenza strains), and how it fits into a modern pet food safety strategy. Plus, hear how an industry-leading raw pet food company is using HPP in real-world conditions to enhance safety protocols and consumer trust. Whether you’re evaluating HPP for the first time or optimizing an existing process, this webinar offers timely, actionable insights for your team.

This webinar will broadcast at 10:00 AM CDT (Chicago) / 3:00 PM GMT (London) / 10:00 PM CST (Beijing).

WHAT YOU’LL LEARN:

1. Achieve up to 5-log pathogen reduction while preserving nutritional value
2. Significantly extend product shelf life without preservatives
3. Address emerging viral concerns, including avian influenza (based on existing research for related strains)
4. Support raw nutrition standards pet owners increasingly demand

This webinar is sponsored by Hiperbaric and presented by Petfood Industry.