What is High Pressure Processing?
Protect your brand, preserve your product, and extend shelf life through the use of High Pressure Processing (HPP) – a post-packaging, non-thermal pasteurization method of killing microorganisms.
Using elevated hydrostatic pressures of up to 87,000 psi, HPP drastically reduces overall microbiological contaminant flora and pathogens, such as Listeria, E. coli, Salmonella, lactic acid bacteria, yeast and mold. Click here to learn more about the effects microorganisms have on our food supply.
This clean, natural, environmentally friendly process is conducted at refrigerated temperatures. Packaged food products – retail-ready containers, plastic pouches, and food service bulk packs – are placed into an HPP cylinder and loaded into a high-pressure chamber, where water is pressurized and applied evenly in all directions simultaneously, allowing food and its package to retain their shape and functionality. Click here to watch how HPP works.
Not only does HPP help retain food quality – including nutritional value and natural freshness – it also extends the shelf life of the product, reducing retailers' shrink levels. Click here to learn more about HPP’s benefits.
What types of products use HPP?
HPP is suitable for both vacuum packed foods and modified atmosphere packaging and is most beneficial for the following products:
- Prepared foods
- Sliced deli meats
- Salad dressings