What is HPP Technology?
HPP, or High Pressure Processing, is a cutting-edge food processing and preservation technology in which products are exposed to extremely high hydrostatic pressure.
As a result, shelf life is significantly extended, and other sensory and food safety properties are greatly improved, while no heat treatment or additional preservatives are required to maintain long-lasting freshness.
Additionally, the technology is environmentally friendly and nearly completely waste-free.
If you want to learn more about HPP technology, visit the https://hpp-product.com/ website!
Scientific Background of the Technology
The process mainly affects microorganisms and enzymes through protein denaturation, structural changes, cell deformation, and membrane damage.
During the treatment, solid or liquid foods are subjected to pressures between 100-800 MPa. For comparison, at the Earth's deepest point, the Mariana Trench, 11,000 meters deep, the pressure is 167 MPa.
Advantages of HPP Technology Compared to Other Methods
High Quality
The product retains its original freshness, taste, aroma, and nutritional value for a long time, resulting in higher quality compared to traditional preservation methods.
Food Safety
Packaged products are treated to destroy pathogens, greatly increasing food safety and minimizing the risk of recontamination.
Long-Lasting Freshness
Significantly extends shelf life – freshly pressed fruit and vegetable juices, for example, can remain fresh for up to 70 days.
Preservative-Free
Avoids the use of various preservatives, increasing the proportion of natural, additive-free foods.
