HPP is a natural method of food processing that uses cold water and up to 87,000 psi to neutralize listeria, salmonella, E. coli and other pathogens.
Longer Shelf Life
Spoiled food means lost revenue. Since HPP can double or even triple shelf life of your product, you can increase your yields and customer satisfaction at the same time.
True Fresh Taste
Close the gap between “homemade taste” and “store bought” using HPP. Unlike thermal, chemical and other high-heat treatments – processing with pressure maintains the quality and dignity of your product.
High Pressure Processing keeps the nutrition of your original product without using chemical additives or preservatives – keeping your label clean.