HPP

What is HPP technology in food?

HPP (High Pressure Processing) technology is a widespread method of processing food and beverages by applying high levels of hydrostatic pressure. Generally fresh and safe products are obtained. However, not all food ranges clearly identify the use of this technology and it therefore falls off the ‘processed’ radar.

What are the problems associated with the use of HPP?

HPP technology is a costly and maintenance-intensive process, which makes it quite difficult to make it a mainstream process.

What alternatives are there to remove HPP technology and maintain an organoleptically good and safe product?

Amerex products have been developed to offer an alternative to the HPP process. Furthermore, our microbiology-based technology can even be synergistic with this type of process, improving the results obtained by HPP alone.

You can see an example below.