HPP (High Pressure Processing) technology is a widespread method for 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, so it does not fall under the radar of “processed food”.

In fact, it is an expensive and high maintenance process, which makes it quite difficult to make it a mainstream process.

Are there alternatives to remove this process and maintain an organoleptically good and safe product? Of course there are. Amerex products have been developed for this application. In any case, our microbiology-based technology can even become synergic with this type of process. You can see an example below.

HPP case study