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Procesado para la conservación de alimentos

This webinar will help you to understand why HPP has played a key role in the expansion of the avocado industry worlwide. High Pressure Processing prevents avocado browning, allowing manufacturers to offer ready-to-eat products with a shelf life of several weeks and all the nutritional and organoleptic properties of fresh avocado. Our HPP experts tell you about it in detail, 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).