High Pressure Processing Technology
High Pressure Processing (HPP) is a non-thermal food and beverage processing technique based on the application of high levels of hydrostatic pressure transmitted by water with multiple advantages for food and beverage products.
1. Control of pathogens and spoliage
2. Natural process without additives
3. Preserve quality of fresh foods for longer
4. Minimal processing of food without heat
Safe and minimally-processed products with an extended shelf life
HPP also known as high pressure pascalization or cold pasteurization is a non-thermal (5˚C – 20˚C) food and beverage preservation method that guarantees food sfetly and achieves an increased shelf life, while maintaining the optimum attributes of fresh products.
Maintains freshness of food products up to 3 months after packaging
Consumers demand food with very specific characteristics: Higher sensory and nutritional quality, absence of additives and preservatives, ready to eat, with a long shelf life and 100% safe.
HPP Advantages
Safe and Eco-friendly. With a wide range of applications that are versatile and consistant.
HPP Disadvantages
Although not many, there are some disadvantages: Not effective on Dry Products. May change color and texture of products.
Immediate Returns
Your solution for fresh, safe and minimally processed products
Guaranteed food safety that achieves an increased shelf life, while maintaining a fresh product.
Clean. Natural. Efficient.
Pressure Safe is working continually to close the loop and off-set not only our carbon footprint, but that of our community.