Increase your 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 behavior of hydrocolloid materials.

Join us at PACK EXPO International, in Chicago, Booth #LU-7336, 23-26 October. We will demonstrate our next generation HPP press, that offers up to 25% boost in load efficiency in compact footprint. It is designed to meet the productivity needs of medium to large food and beverages processors.

Fresh squeezed taste, with higher nutritional value, no heat damage, and much fewer restrictions on sell or use by dates, pathogen inactivation. That is what high pressure preservation means for premium beverages and value added cut fruits.

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.