High Pressure Pasteurization & HPP Systems

High Pressure Processing (HPP) is a cold pasteurization technique which consists of introducing food, previously sealed in flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes.

Although the Non-Thermal Pasteurisation effect of high pressure on foods has been known since the 19th Century, it was not until the 1990´s that the first HPP products were first developed in the 1990s and now in 2000s, high pressure pasteurizing is being used in all type of food industries worldwide.

High Pressure Processing is a natural, environmentally friendly process that respects the ingredient and helps maintain the fresh food characteristics like flavour and nutrients. It is a real alternative to traditional thermal and chemical treatments.