Provider of high pressure processing solutions
HPP is a unique, non-thermal process that kills pathogenic bacteria (listeria, salmonella, E. coli ) and spoilage organisms (yeast, mold) through high-pressure, water-based technology. It is a USDA/FSIS and FDA-approved, 100% natural process, and is allowed for use on organic and natural products. It uses pure cold water, and up to 87,000 psi (6,000 bar) to inactivate pathogens and dramatically extend shelf life. No chemicals. No heat. No additives.
Unlike traditional thermal pasteurization and other high-heat treatments, HPP runs cold. It doesn’t alter food taste, texture or quality, or require loads of chemicals to stay “fresh.” Even better, it can extend shelf life up to three times longer than traditional preservation methods. Food waste costs producers $750 billion every year.