HPP SCHWEIZ

OUR OFFER SINCE 2018

PRODUCTION

HPP treatment of your products according to your specific requirements.

TRIALS

Conducting trials to determine the specific treatment parameters for your products.

CONSULTING

Professional consultancy to ensure your products are treated in the best possible way.

RESEARCH

We maintain close contact with research institutes and provide our know-how and expertise to support further developments of this technology.

You too can benefit from the gentle technology and preserve your food using the HPP technology (Pascalisation).

High-pressure pasteurization, or HPP technology (Pascalization), applies very high pressure to treat food for several minutes. Food is placed in a container filled with water (4–20°C) and then exposed to pressures of up to 6000 bar. This pressure, combined with the low temperature, ensures gentle treatment of the food's ingredients. At the same time, the high pressure acts on bacteria, killing them. Pathogenic microorganisms such as Listeria, Salmonella, and E. coli, as well as yeasts, molds, and vegetative germs, are destroyed. The result is extended shelf life, reduced spoilage (food waste), and a fresher taste thanks to the gentle process without heat exposure.