High Pressure Processing (HPP) involves the use of specialized equipment designed to subject sealed food or beverage containers to extremely high levels of pressure. This process, which eschews traditional heat-based sterilization methods, aims to eliminate potentially dangerous microorganisms present in consumables. By opting for pressure over heat, this technique helps in preserving the original nutritional value and flavor of the products, thereby extending their shelf life without the addition of preservatives. This method is applicable across a wide range of food and beverage items, offering a safer, and often more natural, alternative to conventional preservation techniques.

Typical products and applications include:

• Cold-pressed juices and smoothies: Treated to eliminate pathogens while maintaining fresh taste and color
• Deli meats and ready-to-eat proteins: Processed to extend shelf life without chemical preservatives
• Guacamole, hummus, and dips: Preserved without heat to retain texture and flavor
• Seafood products like oysters or shrimp: Treated to ensure safety and freshness post-packaging
• Baby food and purees: Processed to retain nutrients and avoid overcooking during sterilization

Additional Considerations:

• Preserves nutritional value and flavor: Avoids the breakdown caused by heat, keeping food fresher and more natural
• Extends shelf life: Enables longer distribution cycles while maintaining product quality
• Eliminates need for preservatives: Helps brands meet clean label and “all-natural” product claims
• Processes sealed packages: Reduces contamination risk by treating products after final packaging
• Used across multiple sectors: Suitable for fresh, refrigerated, or ready-to-eat foods in both small and large production runs