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High Pressure Processing
Safe. Natural. Extended Shelf Life.
What is High Pressure Processing?
High Pressure Processing (HPP) is a non-thermal food preservation method that uses extremely high pressure applied through water to inactivate harmful pathogens and spoilage organisms.
Unlike traditional heat pasteurization, HPP keeps food fresher because it:
• Uses cold water pressure instead of heat
• Maintains flavor, color, and nutrients
• Extends refrigerated shelf life
Products are sealed in their final packaging and placed into a pressure chamber where water pressure up to 87,000 psi is applied evenly around the package.
Food Safety
Destroys harmful pathogens like Listeria, E. coli, and Salmonella.
Extended Shelf Life
Reduces spoilage microorganisms, allowing products to last significantly longer.
Clean Label Processing
No heat.
No preservatives.
No additives.
Fresh Taste & Nurtrition
Maintains flavor, texture, and nutrients that can be damaged by heat processing.
How does HPP work?
Package Product
Load Vessel
Apply Pressure
Release of Pressure Eliminates Pathogens
Ready for Distribution
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