Consumers want products that have natural ingredients and avoid preservatives and heat pasteurization. To address safety and shelf life, brands are moving to high pressure processing, typically exposing the package to 87,000 psi for 3 minutes. The FDA is requiring all HPP-related brands to have FSMA (Food Safety Modernization Act) plans in place by the fall of 2017. To assist with the monitoring and auditing of the process, CTI developed a high pressure indicator that appears on the package at 87,000 PSI to confirm a product has been subjected to HPP according to specifications. Prior to this technology, any product that bypassed HPP or suffered heat damage went undetected and became “safety hand grenades” in the supply chain.