What is High Pressure Processing (HPP)?

HPP is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a pressure vessel and exposed to a ultrahigh isostatic pressures (300–600 MPa) transmitted by water.

High pressure HPP at cold (+ 4`C to 10`C) or ambient temperature inactivates the vegetative flora like:

bacteria,
viruses,
yeasts,
moulds
parasites

which are presents in food. This process significantly extending the products shelf life and guarantees food safety. It respects the sensorial and nutritional properties of food, because of the absence of heat treatment and maintains its original freshness throughout much longer shelf-life.