High Pressure Processing (HPP)


A preservation technique that uses high-pressure water to inactivate spoilage microorganisms while maintaining the sensory and nutritional qualities of food and beverage products. This is often used when heat would damage or alter the product.

Process type
Non-Thermal Processing
Product Examples

fresh fruit juice & smoothies, Seafood (oysters, smoked salmon), guacaome & salsas, baby food