What is HPP

High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in its final package, are introduced into a vessel and subjected to a high level of pressure (6000 Bar) transmitted by water, inactivating its micro-organisms, extending the shelf life and guarantee the food safety of the product.

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Why High Pressure Processing (HPP)?

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The secret to fresh, flavorful foods and beverages with a longer shelf life.

Food manufacturers of all shapes and sizes, including the world’s largest poultry producer, depend on  high pressure processing machines to serve up healthy, delicious and safe products. And double and triple shelf life without chemicals, additives or heat.

So let's dig into the benefits of HPP food processing.

Food safety without heat and preservatives.

Welcome to the foodie nation, where almost everyone's a picky eater. A 2014 study found that 72 percent of consumers buy foods based on healthfulness. That number will continue to rise with the popularity of HPP.

By processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean), Avure HPP machines neutralize listeria, salmonella, E. coli and other deadly bacteria.

Extreme pressures. Extremely healthy products.

Unlike thermal, chemical and other high-heat treatments, HPP runs cold. It doesn’t alter food taste, texture or quality, or require loads of chemicals to stay “fresh.” Even better, it can extend shelf life up to two or three times longer than traditional preservation methods.

You’ll find foods processed by  HPP systems in every corner of the world. From guacamole to organic fruit juice, BBQ brisket and tabouli, HPP makes them better:

 

Visit our HPP foods page to learn more about specific applications.

Extend shelf life. Cut food waste. Boost profits.

Consumers, grocery chains and restaurants toss out a staggering amount of food produced in the United States. We’ve got a beef with that. That’s why SAHPP is helping to take a giant bite out of food waste and lost revenue.

Food waste costs producers – gulp – $750 billion every year in the United States.

 

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Take ready-to-eat meats, for example. Steak for a cheesesteak sandwich that’s prepared with HPP lasts two- to three-times longer than other processing methods.

That means higher yields for food producers. Fewer trash pick-ups. And more satisfied diners from Philly’s finest hoagie, in all of its beefy, additive-free glory.