High Pressure Processing or HPP is a cold preservation method that ensures food safety and increases shelf life, while maintaining the organoleptic and nutritional attributes of the product.

Aug 14, 2024 · High-pressure processing (HPP) is a food processing method that inactivates spoilage microorganisms and foodborne pathogens by using cold water and extremely high pressure instead …

High-pressure processing (HPP) is a food pasteurization method where food is subjected to elevated pressures (up to 87,000 pounds per square inch, or 6,000 atmospheres, or 600 MPa), at ambient or …

Learn all about High Pressure Processing (HPP) with answers to the most frequently asked questions. Discover how HPP technology enhances food safety, extends shelf life, and preserves nutritional …

HPP, a cold pasteurization technique, is extremely effective. It leverages ultra-high pressure purified water to inactivate bacteria – like listeria, E. coli, and salmonella. Neutralizing pathogens makes it so …

High Pressure Processing (HPP) is a non-thermal, post-packaging food safety technology that uses cold water and extreme pressure to inactivate harmful bacteria like Listeria, Salmonella, and E. coli.

High Pressure Processing (HPP) is a non-thermal process that inactivates foodborne pathogens and spoilage microorganisms. HPP extends shelf life and meets consumer demands for clean label …

Jul 24, 2025 · "HPP utilizes high pressure instead of heat, which helps maintain the product's fresh taste, color, and nutritional content," says Romy Lynch, Product Lead at Keychain.

Nov 21, 2024 · High-Pressure Processing is a transformative technology that has revolutionized food preservation. With its ability to maintain the integrity of food products, extend shelf life, and improve …

Mar 28, 2024 · What Is High-Pressure Processing? HPP is a food preservation technique that employs high pressures to kill or deactivate many of the microorganisms that cause spoilage without affecting …