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Brochure - HPP QIF 150L 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.

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Data Sheet - The Quintus® guide to HPP packaging

The packaging is a key part of any food and beverage product. Apart from attracting and informing customers of the contents, it must also protect the product from damage and contamination, and ensure it stays fresh.

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Brochure - HPP Application Centers

Continually increasing consumer demand for healthier, preservative free, safer, refrigerated food and beverages has created new market opportunities for both established and start up food producers and marketers. 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. The question therefore from more and more retailers, foodservice establishments, and other market channels is not if, but when will more high pressure protected products become available.

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Data Sheet - HPP QIF 400L for the Food Processing Industry

HPP science technology is helping the food industry address global sustainability challenges such as food waste, product recalls, and related foodborne illnesses. The HPP non-thermal method is recognized for inactivating foodborne pathogens and extending refrigerated shelf life, without impact to taste or nutrition, which can be the case for other kinds of food processing methods.

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Brochure - HPP Supporting Baby Foods

High pressure preservation is a scientifically proven, cost effective way to ensure the safety of fresh refrigerated baby foods, while preserving all their nutrients, flavors, and functional attributes.

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Brochure - HPP Supporting Pet Foods

High pressure preservation is a scientifically proven, cost effective way to ensure the safety of raw and freeze dried pet foods. As a premium non-thermal    minimal processing technique, HPP eliminates pathogens of concern while keeping vitamins and enzymes intact, thus providing the bioavailability of nutritional compounds.

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Brochure - HPP Supporting Ready Meals

High pressure preservation is a scientifically proven, cost effective way to ensure the safety and highest quality attributes of RTE and RTC meals. As a premium non-thermal minimal processing technique, HPP eliminates pathogens of concern while keeping intact nutritional and organoleptic benefits – even during the extended shelf life. That is because HPP does not affect bioactive components and covalent bonds.

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Brochure - Quintus Care Program for HPP Food Presses

Experience Trouble-Free Operations Preventing a problem is always better than fixing one. That’s the simple philosophy behind the Quintus Care Annual Services and Support Program. It is designed to provide you with a trouble free operation by reducing unscheduled downtime, freeing up capital otherwise tied up in in parts inventory, eliminating the guess work on when and which parts to have onsite, and giving you a guaranteed way of securing ongoing professional HPP Technical Services and HPP Applications Support.

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Brochure - HPP Supporting Plant Based Foods

High pressure preservation is the perfect non-thermal method to protect the delicate characteristics of plant based foods such as fruit and vegetable based dips (guacamole, salsas, tzatziki, etc.), spreads, ready-to-eat wet salads (hummus, potato salads, etc.), dressings and marinades, condiments, meat analogues, and non-dairy cheese. HPP inactivates foodborne pathogens and retards the growth of spoilage microorganisms, thus extending the shelf life and ensuring food safety.

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Brochure - HPP Supporting Meat Products

High pressure processing is a cost effective way to ensure meat products are free from pathogens such as Listeria monocytogenes, Salmonella, pathogenic E. coli., and Campylobacter. As the water pressure is distributed omnidirectionally it allows for uniform and instant microbiological efficacy throughout the product regardless of product size.

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