HPP Technologie (Pascalisation)
HPP technology (Pascalization), also known as high-pressure technology, is a method that applies pressure of up to 6000 bar to preserve food.
HPP stands for High-Pressure Processing and is often referred to as cold pasteurization or Pascalization. This method offers numerous advantages compared to other methods such as pasteurization or sterilization:
- Gentle process: No heat exposure
- Safety: Inactivation of pathogenic (harmful) microorganisms like E. coli, Salmonella, and Listeria
- Retention of fresh taste: No off-flavors caused by heat treatment
- Preservation of nutrients and vitamins
- Reduction or elimination of preservatives
- Extended shelf life: Less spoilage and reduced waste
What products are suitable for HPP treatment?
The prerequisite for HPP treatment is that the food is already in its final packaging. The packaging must be flexible, as it will be compressed by the high pressure. The air volume within the packaging must be minimized, and the product must contain a minimum level of moisture. Powders or dry products are not suitable for this treatment. The method also does not work with cans, glass jars or cardboard packaging.
This makes a wide range of foods suitable for treatment:
Beverages in PET bottles, soups, sauces, salads, ready meals, sandwich fillings, guacamole, sausages, meat products, deli products, snacks, Baby food, milk, and dairy alternatives like soy drinks and almond drinks, Fish and seafood.
HPP technology is also suitable for cosmetics and pet food
Contact us for expert advice so that you, too, can benefit from HPP technology