The global seafood market is experiencing strong growth, fueled by rising demand for fresh, nutritious, and convenient protein. Yet seafood’s perishability and vulnerability to harmful bacteria and viruses create major safety challenges.
High Pressure Processing (HPP)—also known as cold pasteurization, pascalization, or high hydrostatic pressure (HHP)—offers a proven solution, eliminating pathogens without heat or chemicals while preserving the natural taste, texture, and nutrition of seafood.
For shellfish, HPP also enables clean separation of meat from the shell, improving yield and product quality. This includes oysters, mussels, clams, scallops, crabs, and lobster, where HPP not only simplifies shucking but also enhances consistency, safety, and processing efficiency.
Download this whitepaper to learn more about integrating HPP into seafood processing and explore scientific references that validate its safety, efficiency, and economic benefits.
