CAPABILITIES

At very high pressures bacteria such as Listeria monocytogenes, E. Coli, Salmonella, Campylobacter and Vibrio spp are inactivated.  Essentially, this technology “puts the squeeze” on food pathogens without cooking out vital nutrients or changing the fresh characteristics of food. During HPP, pressure is uniformly applied around and throughout the food product. HPP does not cause the heat degradation that happens during cooking.

BENEFITS of HPP

  • Natural; Preservative-free; Clean Label
  • Non-thermal process
  • Inactivates microorganisms without affecting freshness, nutrients and flavors of food
  • Increases shelf life
  • Acceleration of ripening of cheese
  • Deceleration of ripening of cheese
  • Tenderization of meat
  • Infusion of flavors is
  • Environmentally friendly

Impact

  • Eliminates pathogens which in turn prevents recalls