Ultra High pressure systems – HPP are an efficient solution for eliminating pathogens and microbes that can be found on raw foods and on prepatations that are not subject to high temperature cooking. .
HPP does not use heat or additives. Through a quick non-thermal action they allow a consistent shelf life increase with a neglectible (if any) loss of nutrients (vitamins, minerals, and anti-oxidants), aromas and pigments, as well as texture .
Extended shelf life briefly means:
- New markets : HPP treatment inactivates acid resistant bacteria, yeasts and molds while reducing oxidating enzymes activity. A better freshness sensation and microbiological safety ease distribution, reduce waste and minimizing risks of costly recalls.
- Lower post contamination risk: Hidrostatica pressure acts simultaneously and istantaneously around the product, without deformations and immediately deactivating patogens. Product is processed inside the final packaging so there’s no risk of post processing contamination, for a safer and more effective durability.
