High Pressure Processing (HPP) also known as high pressure pascalization or cold pasteurization is a non-thermal (5ºC – 20ºC) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products.

Safe and minimally-processed products with an extended shelf life 

It is based on the use of high isostatic pressure transmitted by water of up to 6,000 bar /600MPa /87,000 psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product, therefore achieving an effect equivalent to pasteurization, except without the use of heat.

HPP Advantages web

Nowadays, consumers demand food and beverages with very specific characteristics: higher sensory and nutritional quality, absence of additives and preservatives, ready to eat, with a long shelf life and 100% safe.

HPP technology mantains freshness of food products up to 3 months after being packaged

Non-thermal preservation techniques, like HPP, have experienced a boom in recent years because they perfectly adapt to these premises, unlike traditional thermal and chemical treatments. High pressure processing or cold pasteurization is the most extended non-thermal preservation techniques among industrial manufacturers due to its multiple advantages.

HPP Advantages
  • Food Safety Guaranteed. HPP destroys pathogens (Salmonella, E. Coli, Listeria, Vibrio, norovirus, etc.) and spoilage microorganisms (lactic acid bacteria, coliforms, etc.), meeting the requirements imposed by authorities such as FDA, USDA or Health Canada in validation studies.
  • Minimal Processing. The nutritional and organoleptic characteristics of food products are kept intact since HPP does not break covalent bonds. It provides minimally processed foods, maintaining the freshness of the original product.
  • New Market Opportunities. In the case of some products such as cured ham, this is the only technology that allows its producers to enter markets safely, such as Japan or the US.
  • Shelf Life Extension. Depending on the product, it is possible to extend the shelf life up to 3x to 30x, while still ensuring a high-quality product.
  • Improve Supply Chain Operations. With the help of an extended shelf life, it is possible to optimize production planning and scale operations.
  • Reduce Food Waste. HPP helps prevent food waste both on the retail shelf and in the consumers refrigerator since it has an extended shelf life.
  • Clean Label. HPP allows to drastically reduce or eliminate the use of preservatives or additives in food.
  • Wide Range of Applications. HPP can be used for a variety of food application. Discover the range of applications on our website.
  • Versatile. HPP can be applied on already packaged products (In-Pack technology), ensuring the absence of cross contamination; or directly on bulk liquids, achieving greater productivity and having no limitations on packaging (In-Bulk technology).
  • Innovative Products. HPP allows R&D teams to develop innovative products for the consumer and open new market niches.
  • Increases the Extraction Yield of Shellfish Meat. HPP technology, at low pressures (3,000 bar / 300 MPa / 43,000 psi), is used for opening bivalve mollusks and removing meat from crustaceans, increasing operation efficiency and minimizing labor.
  • Eco-friendly. HPP technology requires mainly electricity and water, which can easily be recycled.
HPP Disadvantages
  • Does Not Inactivate Spores. To be able to achieve this, a combination of pressure (6,000 bar) and temperature (>100ºC) would be needed.
    • Sterilization is a technology capable of inactivating spores. Normally, the food industry uses high temperatures, achieving shelf stable food at room temperature for months or years. The drawback is that the high temperatures that are applied alter the nutritional and organoleptic properties of the food or drink.
    • Currently, the combination of different technologies, including HPP, is being investigated to ensure the inactivation of spores, while still maintaining the characteristics of fresh food.
  • Not Effective on Dry Products. To ensure its effectiveness, it is recommended that the products have an Aw (water activity) greater than 0.8.
    • In certain cases, it is possible to develop alternative products or even modify certain aspects such as formulation or acidity to make the process efficient, even if the Aw is less than 0.8.
  • Possible Changes in Texture or Color. Macromolecules such as proteins and polysaccharides change their three-dimensional structure with HPP. This can generate changes in texture and color on some products (meat, eggs or fish). However, there is no alteration in their composition or flavor.
    • This effect is not noticeable in raw marinated meats.
    • When HPP is used for meat extraction in seafood products, the protein structure is not altered since lower pressures are used (about 3,000 bar / 300 MPa / 43,000 psi).

Members of some of the most prestigious Associations and Institutions in the world

In 2017, Hiperbaric became a founding member of the Cold Pressure Council (CPC), an organization based in the United States that leads, facilitates and promotes industry standardization, user education and consumer awareness of high pressure processing (HPP).

Created by the Cold Pressure Council, the High Pressure Certified® (HPC) Mark is offered to eligible CPC members to help identify the benefits delivered by high pressure processing. This initiative has already been launched in the US with the aim of spreading to the rest of the world.


Refrigerated Foods Association (RFA)
is an organization of manufacturers and suppliers of salads, refrigerated entrees, side dishes, sauces, desserts, soups and ethnic foods, as well as companies engaged in business operations related to the refrigerated food industry. The RFA develops programs to improve and promote food safety, strengthen members' operating practices, and foster a networked community for sharing information.

 

Since 1939, Institute of Food Technologists (IFT) has been a passionate science forum for food technologists and professionals to collaborate, learn, and contribute with the goal of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of all people worldwide. As a purpose-driven scientific community, IFT feeds the minds that feed the world.

North American Meat Institute (NAMI) is a national trade association representing the companies that process 95% of the red meat and 70% of the turkey products in the United States and their suppliers. NAMI conducts scientific research through its Foundation designed to help free-range meat and turkey companies improve their operations and products. The Institute's many educational meetings and seminars also provide excellent networking and information-sharing opportunities for industry members.

Plant Based Foods Association (PBFA) represents America's leading plant-based food companies. Its objective is to build a solid foundation to contribute to the success of plant-based food producers through a series of joint actions to achieve greater recognition among retailers, the media and the end consumer. Through this alliance, from Hiperbaric we intend to support all members of the association, as well as communicate the benefits of high pressure processing (HPP) in this type of products.