Guacamole and Avocado Products


  • Maintains its Natural Green Color. HPP achieves a partial inactivation of the enzyme Polyphenol Oxidase (PPO), which is responsible for the browning of avocado products. Because of this, the natural green color remains stable for an extended period.
  • 100% Natural Product that is Flavorful and Fresh. Since it is a cold process, the color and flavor of the product remain unchanged, as well as the nutrition profile. Also, because HPP already extends the shelf life, preservatives or additives are not needed.
  • Shelf Life Extension. HPP extends the shelf life of guacamole and avocado products anywhere between 6 to 8 weeks without altering any of its organoleptic characteristics.
  • Enhances Food Safety. HPP enhances food safety by inactivating foodborne pathogens and spoilage microorganisms, guaranteeing a safe product with an extended shelf life.
  • Allows for Product Development. Avocado is a highly consumed fruit with room for new applications in the market such as avocado paste, halves, dips and even beverages.
  • Various Packaging Options. HPP technology allows for different packaging options such as tubs, large bags, vacuum packed, as well as bottles for avocado beverages.



HPP for Avocado Products Webinar

This webinar will help you to understand why HPP has played a key role in the expansion of the avocado industry worlwide. Our HPP experts tell you about, along with a figure as renowned in the avocado industry as Ramón Paz-Vega and the success story of our client Fresh Innovations (¡YO QUIERO! brand).

HPP Avocado Customers 

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