Processed with high hydrostatic pressures
(High Pressure Processing)
HPP makes it possible to extend the shelf lives of packaged food products, without losing their flavour or nutritional content.
– Definition with Tecnology HPP –
A post-packaging, non-thermal pasteurisation system which uses high hydrostatic pressure (up to 87,000 psi – 6,000 bar) to inactivate pathogens in foods, and which makes it possible to increase food safety and shelf life, and to reduce or eliminate the use of preservatives.
– Features –
Fresher and tastier products
More environmentally friendly
Less waste and more business opportunities
- Benefits of HPP technology -
Quality and food safety
Natural ingredients: organic products
Extended expiry dates: longer shelf life
HPP technology offers a range of nutritional properties that are healthier and better for consumers. It eliminates the bacteria that put foods at risk, and without using preservatives it extends the product’s life, keeping the original sensory properties intact.
– Increasing the quality and extending the shelf lives of products –
Quality is maintained at a constant throughout the shelf life of the product
- How it works -
The product is inserted into the HPP vessel. The water is compressed to create instant hydrostatic pressure that is uniform at all points around the product. The flexible packaging transmits the pressure to the product, while also protecting it from the water.