GETTING STARTED WITH HIGH PRESSURE PROCESSING
Start with your product.
Find a practical way forward.
You have a food product and a challenge to solve. We help you explore whether HPP could be part of the answer, and what evidence you need to decide.
Tell us about your product ↗WHAT DO YOU WANT TO ACHIEVE?
Give the opportunity
some definition.
Perhaps short shelf life limits your distribution. Perhaps waste is affecting margin, or you are developing a new chilled range. The right starting point is your objective.
Dips, spreads & prepared foods
Explore quality, packaging and the shelf life your customers need.
Seafood & shellfish
Define the intended outcome and the product-specific technical questions.
Juices & beverages
Consider formulation, pack format and the refrigerated supply chain.
Product examples illustrate areas to explore. Suitability and outcomes depend on the specific product and process.
YOUR ROUTE THROUGH THE QUESTIONS
Five steps towards
an informed decision.
- 01
Understand the challenge
Discuss your product, current process, shelf life, waste, customer requirements and growth plans.
The aim: a clear brief and an agreed priority.
- 02
Assess the possibilities
Review product characteristics, packaging, production volumes and distribution. Identify where HPP may offer value and where there are constraints.
The aim: an initial feasibility view and the questions still to resolve.
- 03
Plan the trials and validation
Define initial product and packaging trials, then the specialist work needed to assess safety, quality and shelf life. Help identify appropriate processing and laboratory partners.
The aim: a trial brief and a route to product-specific evidence.
- 04
Build the commercial case
Compare potential benefits with processing, packaging, transport, testing and investment costs. Use your volumes, quotes and trial results to test the assumptions.
The aim: a transparent comparison of costs, benefits and uncertainties.
Explore an initial scenario → - 05
Choose a practical route
Compare outsourced processing, equipment investment or other approaches against the evidence. Agree a scope for supplier discussions and implementation support where needed.
The aim: a considered next step that fits your business.
WHAT HPP DOES
Pressure, product
and evidence.
High Pressure Processing uses water to transmit pressure around a product. For suitable foods and beverages it may help extend chilled shelf life while maintaining desirable quality.
The results depend on formulation, packaging, process conditions and storage. Trial results and specialist validation are needed before making safety or shelf-life claims.
Daijyo V provides consultancy and helps you navigate processing options and specialist support. Trials and processing are arranged with appropriate providers; the illustrations here do not represent a Daijyo V tolling facility.
TELL US ABOUT YOUR PRODUCT
What would you
like to make possible?
Start with a short outline. Leave out confidential formulations or sensitive commercial details at this stage.
info@daijyov.comBased in the UK · Working with food manufacturers nationwide