Pressure that protects what matters most
High Pressure Processing from Quintus Technologies
Food safety without compromise
High Pressure Processing (HPP) eliminates harmful pathogens while preserving taste, texture, and nutritional value.
By using ultra-high pressure instead of heat, food producers can extend shelf life naturally while maintaining clean labels.
HPP is also highly versatile and can be applied to a wide range of food and beverages, including fresh juices, smoothies, baby food, ready-to-eat meats, prepared meals, seafood, and more.
Benefits of High Pressure Processing
Improved food safety
HPP can inactivate harmful pathogens like Listeria, E. coli, and Salmonella and reduce the risk of foodborne illnesses.
Extended shelf life
HPP naturally extends shelf life by slowing microbial spoilage, helping reduce food waste while expanding market reach for perishable products.
Nutrient retention
By avoiding high temperatures, HPP preserves vitamins, minerals, and bioactive compounds—while also maintaining the natural taste, texture, and vibrant color of fresh foods.
Clean-label friendly
HPP enables preservative-free formulations, making it easier for brands to meet growing consumer demand for clean-label, minimally processed foods.
Built for large-scale food production
Quintus HPP systems are engineered for reliability, scalable capacity, and long-term performance.
From emerging brands to global food producers, manufacturers rely on Quintus to support safe, consistent production.
Support that goes beyond installation
Quintus supports producers throughout the lifetime of their systems with a global service organization focused on performance, reliability, and uptime.
Our teams help customers:
- Maintain optimal system performance
- Reduce downtime and operational risk
- Scale production with confidence
Because true partnership continues long after installation.
Sign up to our webinar - HPP Science 101 on June, 24th
Join us at HPP Science 101, on June 24 at 16:00 CEST for an introductory webinar designed to help food and beverage professionals understand the fundamentals of High Pressure Processing (HPP).
In this session, Keenan Drenning, Director of HPP at Quintus Technologies, will walk through how HPP works, why it’s widely used across the food industry, and the key factors that influence food safety and shelf life.
This webinar is ideal for food manufacturers, product developers, QA professionals, and brands exploring HPP as a preservation technology.
The session will conclude with a live Q&A, giving you the opportunity to ask questions and get expert insights.
Quintus High Pressure Processing Presses
Quintus HPP systems are engineered for long-lasting performance, offering exceptional durability, lower maintenance needs, and reduced total cost of ownership. Their advanced mechanical and digital solutions ensure maximum uptime and productivity.
Ensure food safety for fresh juices and health shots with HPP
HPP offers a highly effective alternative, inactivating pathogens, and spoilage microorganisms without compromising the nutritional integrity of the juice.
The research demonstrated that HPP treatment achieves a significant reduction in pathogen levels, exceeding a 5-log decrease, with no regrowth observed for at least 120 days.
HPP Lab Series
Wtach how HPP enhances food safety across a wide range of products without using heat or chemicals in this Quintus HPP Lab Series.
Learn about the additional benefits HPP offers, beyond shelf-life extension, for products such as juice, seafood, and ready-to-eat (RTE) meats.