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High Pressure Processing (HPP) is a non thermal, cold processing technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product.
It is the same effect as subjecting the food to the ocean depth of 60 km deep, if the ocean this deep existed. HPP is a natural and environmentally friendly process that respects the ingredient and helps maintain the fresh food characteristics, for example, flavour and nutrients. It is a real alternative to traditional thermal and chemical treatments.
Natural, fresher, safe, convenience food
6 different models from
*depend on your type of products and throughput
