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
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.
An extended shelf life enables manufacturers to reduce their shrink along with expand their distribution to a national footprint.
HPP can dramatically reduce pathogens and prevent costly brand recall