Food Processing

Quintus Technologies’ High Pressure Processing (HPP) is a natural, scientifically validated technology for food processing. HPP delivers food safety benefits, extends shelf-life, and maintains flavor, freshness, and nutrients. HPP uses ultra-high pressures instead of high temperatures and preservatives to inactivate foodborne pathogens, reduce waste, and deliver natural and nutritious.

Benefits of Food Processing

Quintus’ newest HPP Application Centers are fully equipped to assist companies in optimizing their product formulas for HPP, providing guidance on packaging materials, conducting pathogen validation and shelf-life studies, and assisting in HACCP development and regulatory compliance. HPP has become the process of choice among non-thermal food processing technologies, providing food and beverage manufacturers the business-critical food safety confidence for protecting their consumers, as well as ensuring that their brands and company reputations remain untarnished.

Improved food safety

Food processing technologies such as High Pressure Processing (HPP) can inactivate harmful pathogens and reduce the risk of foodborne illnesses.

Extended shelf life

Many food processing techniques can extend the shelf life of food products, reducing waste and increasing accessibility to fresh, nutritious food.

Nutrient retention

Some food processing methods can help to retain important nutrients and bioactive compounds, making processed foods a convenient and nutritious option for consumers.

Increased convenience

Food processing can create ready-to-eat and easy-to-prepare food products, providing convenience for busy consumers and supporting their healthy eating habits.

Product categories

Mostly used in

Pet foods

Baby foods

Food and Beverage

Beverages

Dairy products

Meat products

Plant based foods

Ready meals

Service Providers

Pet foods

Baby foods

Food and Beverage

Beverages

Dairy products

Meat products

Plant based foods

Ready meals

Service Providers

How we help our customers

White paper

HPP In-House vs HPP Outsourcing

Brochure

The Quintus® guide to HPP packaging

Brochure

HPP Supporting Beverages and Cut Fruits

HPP In-House HPP vs Outsourcing
White paper

HPP In-House vs HPP Outsourcing

The Quintus® guide to HPP packaging
Brochure

The Quintus® guide to HPP packaging

HPP Supporting Beverages and Cut Fruits
Brochure

HPP Supporting Beverages and Cut Fruits

As a science based technology, HPP is not only fully recognized by global regulatory bodies as an antimicrobial process with superior capabilities for inactivating many food pathogens of concern, but also for slowing down the growth of spoilage bacteria, thereby extending refrigerated shelf life between 2-10 times longer than unprocessed foods.  Both these benefits alone can have a significant
impact on the global challenges of food safety and food waste.

Most conventional food processing methods such as heat and/or chemicals have negative effects on health and nutrition. Consumers are demanding high nutritional values in foods, particularly those present in fresh, raw, or minimally processed varieties. HPP does not affect nutritional components in foods largely because it has no effects on covalent bonds so HPP products maintain their vitamins and bioactive compounds.

Manufacturers using HPP eliminate chemical preservatives used to control microbial growth and reduce the frequency of food safety testing, thus satisfying the demand from customers for preservative-free foods, while reducing operational costs, hence delivering higher company values. HPP has thus become the process of choice among non-thermal food processing technologies. The
assurance of inactivating foodborne pathogens, post packaging, provides food and beverage manufacturers the business-critical food safety confidence for protecting their consumers, as well as ensuring that their brands and company reputations remain untarnished.

HPP is commercially used in wide range of foods and beverages such as ready-to-eat deli meats, fruit and dairy based drinks, baby foods, dairy products, pet food, ready meals, ready-to-cook marinated meats and meals, seafood, and wide variety of plant-based products including guacamole, hummus, salsa, ready-to-eat salads, tofu and plant-based protein meat analogues.

Most food and beverages are applicable for HPP technology. However, certain intrinsic and extrinsic factors are important in determining HPP conditions and satisfying regulatory rules and guidelines.

Definitely. HPP guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products. In addition, HPP is highly recognized by numerous food safety authorities (FDA, EFSA…). Food safety is achieved by inactivating vegetative pathogens, including bacteria, viruses, molds, yeasts and parasites by applying 400 MPa (4000 bar/58,000 psi) to 600 MPa (6000 bar/87,000 psi), for a few seconds to around 6 minutes.

During HPP the pressure reaches up to 6,000 bar (87,000 psi). At this pressure, products will compress approximately 15% of their volume, meaning that HPP packaging must be waterproof, hermetically sealed, and include materials which are flexible to withstand compressions of at least 15%. For these reasons, different plastic materials have traditionally been a popular choice for HPP since many of these are flexible enough to allow containers to compress without breaking and elastic enough to retake their original shapes after the process. Additionally, several sustainable alternatives can be used with HPP such as rPET, PP, PLA and other biodegradable solutions.

Commonly used packaging and materials for HPP include bottles, cups, pouches, trays, in combination with various types of films or closures. Sealing surfaces for films need to be relatively wide, uniform and preferably flat. Sealability (heat seal strength) is an important element for packaging that is subjected to HPP. Cross-hatched patterns are not suitable as they can allow oxygen
diffusion into the packages that will contribute to oxidative deterioration of products.

We support the customers throughout the complete HPP development process. From recipes to packaging to designing and providing in-house validation services. Our comprehensive evaluation and support is geared for getting your product in the market quickly.

Our Quintus ® Care Program reflects our culture of true partnership, as witnessed by near three quarters of a century pioneering pressure technologies. Your immediate and long term benefits of Quintus ® Care includes controlling ongoing operational costs, guaranteed access to parts, regular technical reviews and remedial training, application support, as well as opportunities to participate in ongoing educational seminars

Knowledge center

Raw seafood
Brochure

HPP Supporting Seafood

Fresh Juices & Health Shots with Quintus HPP Press
White paper

Ensure food safety for fresh juices and health shots with HPP

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)
White paper

Minimizing Risk of Foodborne Pathogens in Raw Meat-based Pet Food with High-Pressure Processing (HPP)

HPP QIF 150L for the Food Processing Industry
Brochure

HPP QIF 150L for the Food Processing Industry

HPP Application Centers
Brochure

HPP Application Centers

HPP QIF 400L for the Food Processing Industry
Brochure

HPP QIF 400L for the Food Processing Industry

Raw seafood
Brochure

HPP Supporting Seafood

Fresh Juices & Health Shots with Quintus HPP Press
White paper

Ensure food safety for fresh juices and health shots with HPP

Minimizing the risk of foodborne pathogens in raw meat-based pet food with high-pressure processing (HPP)
White paper

Minimizing Risk of Foodborne Pathogens in Raw Meat-based Pet Food with High-Pressure Processing (HPP)

HPP QIF 150L for the Food Processing Industry
Brochure

HPP QIF 150L for the Food Processing Industry

HPP Application Centers
Brochure

HPP Application Centers

HPP QIF 400L for the Food Processing Industry
Brochure

HPP QIF 400L for the Food Processing Industry

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