How High-Pressure Processing Works
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.
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.
- By applying pressure evenly in all directions for about one to three minutes, harmful bacteria are inactivated.
- Products aren’t subjected to heat (thermal processing) or chemicals, which means they retain their flavour, texture, and nutrients.
- Shelf life is extended up to three times longer than traditional preservation methods.
Features & Benefits
High-pressure processing has many benefits – both for the food products you’re creating and for your facility operations.
- Maintains food’s fresh, natural taste
- Preserves vitamins and minerals
- Hydrates and increases yields for seafood
- Improves food safety
- Provides a clean-label solution
- Extends shelf-life
- Reduces waste and processing inefficiencies
