Juices and beverages have established themselves as the fastest growing HPP sector in the world. This is due to an increase in consumer demand for fresh, all-natural and better tasting beverages, which can only be achieved using a non-thermal preservation method such as High Pressure Processing (HPP). This technology uses water at room temperature (4-25 °C) to generate pressure levels of up to 6000 bar (87,000 psi / 600 MPa), which inactivates microorganisms and preserves the nutritional and sensory characteristics of freshly squeezed juice and beverages, while also extending shelf-life significantly. Therefore, consumers perceive HPP products as natural and of premium quality.
Join this webinar to learn more about:
• Benefits of high pressure processing (HPP) for juices and beverages
• Success story of Preshafruit, the first beverage manufacturer to use Hiperbaric In-Pack industrial equipment
• Hiperbaric Bulk technology, HPP equipment designed by Hiperbaric to process large volumes of liquids in bulk before bottling
• Hermes Boissons, the first beverage manufacturer in the world to use this innovative technology to process juices through HPP
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Carole Tonello, Ph.D.
Commercial & Applications Director
HPP Applications Specialist