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<h2 class="wp-block-heading">How High-Pressure Processing Works</h2>
<p>HPP is an all-natural process. Using purified cold water, sealed products are subjected to incredibly high pressures – up to 6,000 bar (87,000 psi). That’s six times greater than the deepest depths of the ocean! This intense pressure neutralizes food-borne pathogens, like listeria and E. coli, without preservatives or chemicals. </p>
<p>Surprisingly, all this water and pressure doesn’t harm the food. Quite the opposite, actually. HPP is an incredibly effective way to maintain food’s purity. </p>
<ul>
<li>By applying pressure evenly in all directions for about one to three minutes, harmful bacteria are inactivated.</li>
<li>Products aren’t subjected to heat (thermal processing) or chemicals, which means they retain their flavour, texture, and nutrients.</li>
<li>Shelf life is extended up to three times longer than traditional preservation methods. </li>
</ul>
<h2 class="wp-block-heading">Features &amp; Benefits</h2>
<p>High-pressure processing has many benefits – both for the food products you’re creating and for your facility operations. </p>
<ul>
<li>Maintains food’s fresh, natural taste</li>
<li>Preserves vitamins and minerals</li>
<li>Hydrates and increases yields for seafood</li>
<li>Improves food safety</li>
<li>Provides a clean-label solution</li>
<li>Extends shelf-life</li>
<li>Reduces waste and processing inefficiencies</li>
</ul>