HPP (High Pressure Processing) technology, also known as high pressure treatment or pascalisation, is a method for stabilising food by applying high pressure to packaged products, reducing or eliminating microorganisms without affecting their sensory and nutritional qualities.
The treatment provides a wide range of benefits:
Food safety
HPP effectively reduces microbial load without the use of chemicals or high heat, enhancing food safety.
Extended shelf life
HPP extends the shelf life of treated foods while preserving their quality and organoleptic properties.
Quality and freshness
It preserves flavour, aroma, texture and nutrients, delivering fresh, authentic products that taste as if they where homemade.
