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.


Want to know more about HPP?

Our experts will be pleased to advise you personally to solve any doubts or questions you may have about the application of high pressure processing (HPP) on your products.

HPP Avocado Customers

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