High Pressure Processing (HPP) is a natural, environmentally friendly process to sterilize foods respecting ingredients and maintaining the fresh food characteristics like flavour and nutrients.
High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of isostatic pressure (300–600MPa/43,500-87,000psi) transmitted by water.MORE FOOD QUALITY
High Pressure Processing is the most viable step to maintain high sensorial and nutritional qualities and improving food safety without the need of additives or artificial preservatives.
BEST FOR ALL FOODS
Sliced ham, turkey or chicken cuts, ready-to-eat products, whole pieces of cured ham, salami, these are only some examples of products processed by HPP.
EXTENDING SHELF-LIFE
HPP EXTENDS Product Shelf Life, providing NO CHANGE in Texture and Flavour, because products are NOT THERMALLY treated.
EXPORT
Export and expansion to the highest quality demanding countries (USA, Japan, etc.)
BRAND PROTECTION
Complete food safety of ready to eat meat products. No need to concern about Listeria, E. coli, Salmonella… Ideal for sliced and diced meats.