FOOD INNOVATION · YOUR NEXT OPPORTUNITY
Could your product reach more customers, waste less or recover more value? We bring food businesses, technology specialists and commercial thinking together to explore what is possible.
HPP IN PLAIN ENGLISH
High Pressure Processing uses water under very high pressure to treat food, often in its final sealed pack. For suitable chilled products, it can reduce certain microorganisms while limiting the need for intensive heat treatment.
The useful question is what it could do for your recipe, packaging and market. Quality, safety and usable shelf life need product-specific trials and validation.
See the process and technical explanation →START WITH WHAT YOU MAKE
A starting point for a conversation, not a promise of suitability or shelf life.
From fresh curry sauces and soups to cooked components: could more usable selling time support a new retailer or delivery route? Complete meals need assessment of every ingredient and the whole preservation system.
Discuss this product →Hummus, guacamole and fresh sauces: explore flavour, texture, separation and packaging alongside shelf life. A successful recipe does not establish what will work for another.
Discuss this product →
Explore usable yield and pressure-assisted shell release for suitable species. Already-picked seafood raises separate questions about microbial control, quality and chilled life.
Discuss this product →
Fruit and vegetable drinks, ginger and turmeric shots: explore the balance between flavour, pack performance, chilled distribution and the selling window customers need.
Discuss this product →Conventional chilled HPP is not sterilisation and does not reliably inactivate bacterial spores. Low-acid foods need particular assessment. Recipe, temperature control and the full preservation approach remain essential.
THE COMMERCIAL QUESTION
Evaluate the benefit against the complete cost: trials, validation, processing, packaging, chilled transport and handling.
Could a validated longer selling window reduce spoilage, returns or unsold stock?
For suitable products, could improved usable yield or less manual handling make a measurable difference?
Could the product support a new stockist, delivery route or market, at a viable margin?
UNDER PRESSURE · 5 NOVEMBER 2026
Explore HPP with producers and specialists at the Under Pressure summit at the Eden Project, Cornwall.
View the event and registration details ↗NO TECHNICAL BRIEF REQUIRED