Cold pasteurization process

High Hydrostatic Pressure (HPH) processing is a method of cold pasteurization whereby food products are exposed to extremely high pressure (300-600MPa / 43,500-87,000psi) transmitted through water in a closed circuit for more sustainable food safety.

The HPH method allows food processors to increase shelf life 2-3 times without adding preservatives or other chemical additives, providing consumers with healthier foods that keep fresher for longer.

Our Approach
High Hydrostatic Pressure (HHP) 1
High Hydrostatic Pressure (HHP) 1

High pressure inactivates microorganisms

The high pressure of HPH inactivates many bacteria, viruses, yeasts, molds, and parasites found in food. Aromatic compounds and vitamins are not affected by HPH and the food retains its natural taste and texture. No label changes are necessary. Products must be pre-packaged in vacuum sealers or other flexible packaging such as plastic bottles. Rigid packaging such as glass or metal cannot be used in the HPH. The method can be applied to cold-pressed juices, dairy products, deli meats, and ready-to-eat products.