High Pressure Processing

HPP is a unique process sometimes referred to as High Pressure Pasteurisation or cold pasteurisation of foods. Many pathogenic and spoilage bacteria succumb to the high pressures used, so that the food is effectively ‘pasteurised’, even though heat is not applied. In avoiding heat processing, heat sensitive nutrients such as vitamins are retained, as are inherent colours and flavours, giving processed products a natural appearance and fresh taste.

Multivac 55ltr

55ltr batches, soft decompression technology, cold or ambient temperature