As the issue of food safety has become increasingly important to Canadians, we at Maple Leaf are committed to being leaders in employing best practices and adopting global state-of-the-art and emerging technologies in food processing.  

There has been a recent focus on one of the new technologies that destroys bacteria in certain prepared food products.  Maple Leaf Foods was an early adopter of Ultra High Pressure (UHP) technology in Canada and began using it in our Maple Leaf Simply Fresh entree products when they were introduced more than two years ago.  We are also now using this technology in a number of other products, including Maple Leaf Simply Savour fully cooked grilled chicken breast strips, fully cooked grilled turkey breast strips and fully cooked sirloin steak strips.  We are continuing to explore this and other food safety technologies that inhibit or destroy bacteria in food products, such as deli meats, and provide added food safety assurance to consumers.

As we expand our use of these technologies to new products, I will share that information here.