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HPP Technology


10 things to know about HPP :

  • Since 2000, HPP has been successfully implemented in all types of food industries worldwide. The technology is a natural, environmentally friendly process that helps maintain fresh food characteristics including the original nutrition, texture, taste, and other beneficial properties that consumers prefer
  • HPP uses extremely high water pressure to work its magic. Food sealed in final flexible packaging is placed in a cylinder-shaped pressure chamber where up to 87,000 pounds of water per square inch is applied. This pressure is roughly equivalent to six times the pressure found at the bottom of the deepest ocean.
  • The HPP process can go on from one to six minutes, depending on what the specific food product needs to be hygienic.
  • The extreme hydrostatic pressure kills spores, molds, yeasts, and dangerous pathogens that may contaminate food. Even harmful enzymes are destroyed in the process.
  • Unlike heat pasteurization, HPP does not rob the food product of its vitamins, minerals, and other beneficial properties that consumers desire. Additionally, the taste, texture and appearance all remain the same.
  • No heat, irradiation, or chemical preservatives are used in the process.
  • HPP-treated foods have an extended shelf life, giving the products more time to travel through the supply chain, with additional time given to consumers to purchase and enjoy the product.
  • Because the HPP process applies hydrostatic pressure quickly and evenly, neither the size of a product’s container nor its thickness affect the process’ effectiveness.
  • Food manufacturers who use HPP can apply “clean labels” to their packaging, meaning only natural spices or flavorings are utilized. A clean label gives the modern health-conscious consumer a completely safe food product that contains no additives or unnecessary ingredients.
  • HPP technology dramatically reduces food waste, while increasing bottom line profits for food companies due to less spoilage.