Why High Pressure Processing (HPP)?
HPP cold pasteurizes foods and beverages by uniformly applying extreme hydrostatic pressure around and throughout food products, deactivating the cellular activities of food borne pathogens and other spoilage organisms. When used in place of heat pasteurization or additives, the process results in products with a fresher taste and overall better appearance, texture, and nutrition.
Pressures used generally exceed 50,000 psi and routinely reach 87,000 psi. To give a real world comparison, this pressure is 3 to 5.5 times greater than the atmospheric pressure of the deepest part of the ocean, the Mariana Trench (15,750 psi).
Better Nutritional Value
No heat means no negative impact on nutritional value.
Increased Shelf Life
Up to six times longer depending on product.
Only needs water (which is recycled) and electricity.
No added chemicals means clean foods free of preservatives.
No exposed product after HPP means no risk of contamination from Listeria, E. Coli O157:H7, Salmonella.
Supports clean label and low-sodium trends.
Higher profit, clean foods.