What is HPP?

High Pressure Processing (HPP) is a food pasteurization method that uses cold temperatures and hydrostatic pressure to destroy bacteria and pathogens that can cause food to spoil and make people sick. HPP is performed on food products that are already sealed in their final packages. These packaged products are introduced into a vessel that subjects the food to a high level of isostatic pressure transmitted by cold water. It is an alternative to the thermal process of pasteurizing food, and it is an effective, environmentally friendly process that provides fresher, safer, clean label products.

Benefits of High Pressure Processing

Safe Foods

Foods packaged using HPP have a longer shelf life and lower chance of spoilage.

Fresh, Natural Taste

HPP destroys listeria and other dangerous pathogens without altering the flavor and texture of the food.

Retention of Nutrients

HPP does not use chemicals or preservatives that could affect the food’s natural nutrients.

A Clean Label

HPP allows manufacturers to eliminate chemical and preservatives while maintaining freshness and taste.

Reduce Shrink

An extended shelf life enables manufacturers to reduce their shrink along with expand their distribution to a national footprint.

Brand Protection

HPP can dramatically reduce pathogens and prevent costly brand recall

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