Increase profitability with HPP
HPP is revolutionizing the way foods and beverages are preserved, allowing manufacturers and marketers to create innovative products that customers desire, such as preservative free, with all the natural nutrients present. HPP also minimizes the use of energy and chemicals, which is positive from a sustainability perspective.
✓ Premium products with a fresh taste – better mouthfeel for certain products.
✓ Greater options for clean label products – the need for chemical preservatives is eliminated.
✓ Higher nutritional value – bioactive components and covalent bonds are not affected.
✓ Prolongs refrigerated shelf life 2 to 10 times longer – increased market reach.
✓ Greater flexibility in production planning, raw material procurement and logistics.
✓ Opportunities for new products – unique behaviour of hydrocolloid materials.
✓ Reduced frequency of food safety testing – post packaging, post lethality process.
✓ Fully compliant with global food safety regulations.
HPP product movie - High Pressure Processing for Foods and Beverages
The strive to reduce waste in the food supply chain is addressing the most important global challenges we are facing today, such as carbon footprint and food waste and foodborne illnesses.
HPP QIF 400L for the Food Processing Industry
High Pressure Processing (HPP) A strive to reduce waste in the food supply chain is addressing the most important global challenges we are facing today, such as carbon footprint and food shortage. The HPP non-thermal method is recognized for inactivating foodborne pathogens and offering longer refrigerated shelf life, without impact to taste or nutrition impact which can be the case for other kinds of food processing.
HPP Application Centers
Continually increasing consumer demand for healthier, preservative free, safer, refrigerated food and beverages has created new market opportunities. As a science based non-thermal, post packaging technology, HPP continues to facilitate the development of these unique foods without sacrificing product taste, nutrition, and refrigerated shelf life, while avoiding potential food safety risks.
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