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.
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, therefore achieving an effect equivalent to pasteurization, except without the use of heat.
Nowadays, consumers demand food and beverages 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 technology mantains freshness of food products up to 3 months after being packaged.
HPP Applications
HPP Technology can be applied to a wide variety of food and beverages including:
- Juices & Beverages
- Guacamole and Avocado Products
- Meat Products
- Seafood Products
- Salsas, Plant-Based, and Fruit Products
- Baby Food and Fruit Purees
- Ready to Eat Meals
- Dairy Products
- Pet Food
How it works:
Why Partner with Sunrise?
We are your go-to boutique service provider conveniently located in the North East. With our combined capabilities with Four Seasons Produce, you can access HPP, fresh produce sourcing, cold storage, kitting, packaging solutions, transportation services all under one roof.
Ready to explore how HPP can enhance your products?
Contact our team today.