HPP is a non-thermal (5ºC – 20ºC) food and beverage preservation method that uses water and high pressure (6,000 bar / 600MPa / 87,000 psi).

This pressure is transmitted uniformly and instantaneously throughout the product, therefore achieving an effect equivalent to pasteurization, except without the use of heat.

HPP enhances food safety by inactivating food-borne pathogens and microorganisms, extends shelf of products, and allows for cleaner labels.