HPP is the cold pasteurisation (also known as cold pressed) of foods at extremely high levels of pressure. The pressure is so great that the food bacteria are killed. Once these bacteria are killed, we achieve safe to eat food products with extended shelf life.
UHT or Ultra High Temperature Processing is a food processing technology that sterilises liquid food by heating it above 135 °C (the temperature required to kill bacterial endospores) for 2 to 5 seconds. High Pressure Processing (HPP) (also known as cold pressed) is a non-thermal (5ºC – 20ºC) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh produce.
HPP significantly extends the shelf life of fresh produce. If kept chilled, HPP products can last for up to 9 months.
HPP can be used to create a wide range of foods and beverages such as juices & beverages, avocado products, purees, dips, soups, and baby food.
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