Stakool, Inc. announced strategic plans for entry into the High Pressure Food Processing market, while unveiling new consumer products division. At the center of the company's new strategy is the High Pressure Processing (HPP) market. High Pressure Processing (HPP) is a rapidly growing method of food processing where food is subjected to elevated pressures (up to 87,000 pounds per square inch or approximately 6,000 atmospheres), without the addition of heat, to achieve microbial inactivation or to alter the food attributes in order to achieve consumer-desired qualities.

Pressure inactivates most vegetative bacteria at pressures above 60,000 pounds per square inch. Advantages of High Pressure Processing: HPP retains food quality; maintains natural freshness; extends microbiological shelf life; and alternative technology to pasteurization. HPP has shown to reduce bacteria such as Listeria, E.coli, and Salmonella in packaged refrigerated products as diverse as ready-to-eat meats and raw ground beef and poultry; fresh fruits, juices, and smoothies; soups, wet salads, and sauces; and seafood and shellfish.

The company also announced the development of a Consumer Products Group (CPG), or division, which will deploy products and brands that will benefit from the HPP technology. The company will be staffing this new division with experienced CPG executives who know how to build consumer brands in multiple channels. While HPP will be the enabling technology, the company believes the Consumer Products Group will provide unlimited growth opportunities as it folds in small all-natural and organics brands into the company.