What is HPP Technology
THE SOLUTION TO ACHIEVE A FRESH, SAFE, AND MINIMALLY PROCESSED PRODUCT FOR EXTENDED SHELF LIFE High-pressure processing (HPP), also known as High-Pressure Pascal or Cold Pasteurization, is a heatless (5°C to 20°C) food and beverage preservation method. This ensures food safety and extends shelf life while retaining the best properties of the fresh product. Safety and minimal operation with a long shelf life Withstands high isostatic pressure delivering water up to 6,000 bar / 600MPa / 87,000 psi held for minutes. This pressure is sent evenly and instantly throughout the product, thus achieving the same effect as pasteurization without the use of heat. Today’s consumers want food and beverages with special properties: higher organoleptic and nutritional quality, free of additives and food additives, ready-to-eat, long-lasting, and 100% safe. HPP technology keeps food fresh for up to 3 months after packaging. Non-insulating technologies such as HEPP have grown in recent years as they are perfectly adapted to these areas, unlike heat treatment and chemicals. High-pressure machining or cold pasteurization is a non-insulating process for most companies because of its many benefits. HPP Advantages: HPP Disadvantages: To know more contact us.
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