High pressure processing (HPP) has been essential for the development of the avocado industry. HPP is a non-thermal food preservation method that uses water at room temperature (4-25 ° C) to generate pressure levels of up to 6,000 bar (87,000 psi / 600 MPa) on products already in their final packaging. For avocado-based products, high-pressure processing provides the delicate balance between quality, nutrition, safety and convenience, meeting the high expectations of consumers and avocado processors that demand a clean label, as well as meeting strict regulatory standards.

In this webinar you will learn about: 

• Benefits of high pressure processing (HPP) for avocado-based products
• HPP effects for avocado processing: microorganisms control, shelf life extension and premium organoleptic quality
• Overview of the avocado processing industry
• Case study by Fresh Innovations (¡Yo Quiero! Brands), guacamole manufacturer leveraging HPP

Language: English

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You will directly receive the recording of the webinar in your email


Roberto-Peregrina redondo

Roberto Peregrina
Hiperbaric USA CST

Vinicio Serment-Moreno Headshot redondo.jpg

Vinicio Moreno-Serment, Ph.D.
HPP Applications Specialist

ramón paz vega

Ramón Paz-Vega
General Manager


Jeff Morris