Knowledge Center

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.

DownloadEnglish
DownloadChinese

Related papers

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 ...
Read more
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, ...
Read more
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, ...
Read more