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HPP Applications

HPP can be used to process both liquid and solid foods. Foods with a high acid content are particularly good candidates for HPP technology. At the moment, HPP is being used in the United States, Europe, and Japan on a select variety of high-value foods either to extend shelf life or to improve food safety.

HPP can also be used to extend the refrigerated shelf life of low-acid products such as vegetables, milk, and soups to eliminate the risk of various food-borne pathogens such as Escherichia coli, Salmonella and Listeria. However, the food must contain water and not have internal air pockets. Food materials containing entrapped air such as strawberries or marshmallows would be crushed under high pressure treatment, and dry solids do not have sufficient moisture to make HPP effective for microbial destruction.

MEAT PRODUCTS

Sliced deli meats, whole pieces of cured ham, and other ready-to-eat meat products benefit from HPP, because it maintains their nutritional qualities and extends freshness without the need for additives or artificial ingredients. Vacuum-packed and modified atmosphere packaged (MAP) products are suitable for this process.

JUICES

Juices and beverages that can be compromised by heat treatment benefit greatly from high pressure processing. This non-thermal process preserves the fresh flavor and colors of juices while maintaining the nutritional and functional properties of the beverage.

READY-TO-EAT MEALS

Some ready-to-eat products include refrigerated meals in sealed packaging such as trays, pottles, pouches, and bags. These items benefit from the added shelf life and increased food safety that is gained from High Pressure Processing. Soups and stews are also versions of precooked meals that can benefit from HPP.

FRESH FRUITS & THEIR PRODUCTS

HPP is a great alternative to heat processing of fruits, vegetables, and their products. Sample products that are suitable with HPP include sauces, packaged fruit slices or chunks, purees, jams, and jellies.

WET SALADS & SANDWICH FILLINGS

Salads that include dressing, mayonnaise, or a bit of dairy can be limited in their shelf life, because the ingredients come from a variety of sources. HPP is a solution to preserving the freshness and quality of the original ingredients, with no post-contamination risks and no artificial ingredients

SEAFOOD

The pressure from HPP has the ability to denature the proteins in the muscle of mollusks, which is responsible for closing the shells. The muscle cannot contract, and the oyster will open, exposing the meat for easy extraction. This application avoids the common use of a knife for opening the shells. HPP can also cause the meat of crustaceans to contract and detach from the shell, allowing for a 100% yield for meat extraction, with no impact on sensational and nutritional properties.

DIPS & SALSA

Fresh dips, salsa, guacamole, hummus, and dressing are all examples of products that benefit from the non-thermal processing that HPP offers to extend shelf life and maintain freshness without sacrificing flavor and quality.

RAW PET FOOD

HPP can be used to make raw pet food safer and healthier without sacrificing taste. High pressure processing of raw pet food preserves the enzymes in raw pet food, while ridding the food of bad bacteria.

DAIRY PRODUCTS

Cheese and yogurt are examples of dairy products that benefit from HPP by killing or inactivating pathogenic microorganisms that are present.

PHARMA-COSMETIC

HPP can reduce the overall spoiling and pathogenic flora, while extending shelf life and maintaining the functional properties and activity of thermo-sensitive molecules. For vaccines, HPP can inactivate pathogens while keeping antigen responses intact. The use of HPP can also lead to new formulas that use fewer preservatives or aid in the formulation of hypoallergenic types.