High Pressure Processing (HPP)
What is High Pressure Processing (HPP)?
High Pressure Processing (HPP) also known as high pressure pascalization or cold pasteurization is a non-thermal (41ºF – 68ºF) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products.
HPP achieves an effect equivalent to pasteurization, except without the use of heat. It is based on the use of high isostatic pressure transmitted by water of up to 6,000 bar /600MPa /87,000 psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product.
A Natural Solution to Extend Shelf Life For a Wide Range of Products
HPP offers a wide range of applications, helping your products stay fresh, safe, and full of flavor without heat or preservatives. Explore how HPP can enhance quality across dairy, juices, salsas, ready-to-eat meals, pet food, and more.
Visit our HPP FAQ Page to learn more.
