Knowledge Center

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.


Related papers

White Paper - HPP Non-Thermal Post Packaging: Brand Protection
“Food Recall” – there are not many other words that will cause concern in the life of any food enterprise. Whether your food company is ...
Read more
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 ...
Read more
White Paper - HPP In-House HPP vs Outsourcing
Congratulation on taking the first step with HPP! For thousands of regional and start up food and beverage marketers, in addition to several long established ...
Read more