The HPP label: HPP Quality
The HPP Europe label HPP QUALITY is the visible sign of tested quality. It signals to consumers and retailers that this product has been processed according to the highest standards using high-pressure technology.
Guidelines for the HPP Quality Label by product category
Category A: Fruity / Acidic Products
Examples:
Fruit juices (as 100% juice or fruit juice mixtures)
Smoothies
fruit purees
fruit sauces
Fruit drinks
Fruit mixtures
Jams (if liquid or spreadable)
The final pH of the product should ideally be ≤ 4.6.
Raw ingredients and intermediate stages (e.g. in fruit mixtures) must be tested for pH values and documented.
At pH > 4.6, additional barriers (e.g. reduced water activity, addition of acidifying agents) must be present and documented.
HPP serves to reduce pathogenic germs (e.g. Listeria, Salmonella, E. coli) and stabilize freshness.
Typical guidelines use pressure ranges of 400 to 600 MPa with holding times between 2 and 6 minutes (depending on the product).
The exact pressure/time value must be optimized and documented for each formulation as part of the validation process.
The manufacturer conducts at least two batch test series: one each "before HPP" and "after HPP".
At a minimum, the total bacterial count and, if applicable, indicator bacteria must be measured.
The reduction (e.g. in log levels) must be evaluated quantitatively and documented in an internal test protocol.
Deviating values should be analyzed and process parameters adjusted if necessary.
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Within the planned shelf life, various points in time are defined (e.g. day 0, day 7, day 14, day N).
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The following should be checked: color, taste, smell, turbidity / sedimentation, microbial status (total bacteria / indicator bacteria).
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Any significant deviation must be interpreted and recorded.
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A temperature of ≤ 8 °C must be maintained after HPP and throughout the entire distribution and storage chain.
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Temperature recording, monitoring and traceability are mandatory.
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Every change (recipe, packaging, process parameters, logistics chain) requires a new validation series.
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An internal verification audit (spot checks) must be carried out at least once a year.
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The association can conduct random product checks to ensure compliance.
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Category B: Ready-made mixed/salad products
Examples:
Vegetable salads (e.g. cucumber and tomato salad, coleslaw)
Grain salads (couscous, quinoa, bulgur)
Lentil salads
Bowls (vegetables + grains + possibly protein)
fruity vegetable mixes
Deli bowls with dressings
The final pH of the product should ideally be ≤ 4.6.
Raw ingredients and intermediate stages (e.g. in fruit mixtures) must be tested for pH values and documented.
At pH > 4.6, additional barriers (e.g. reduced water activity, addition of acidifying agents) must be present and documented.
HPP serves to reduce pathogenic germs (e.g. Listeria, Salmonella, E. coli) and stabilize freshness.
Typical guidelines use pressure ranges of 400 to 600 MPa with holding times between 2 and 6 minutes (depending on the product).
The exact pressure/time value must be optimized and documented for each formulation as part of the validation process.
The manufacturer conducts at least two batch test series: one each "before HPP" and "after HPP".
At a minimum, the total bacterial count and, if applicable, indicator bacteria must be measured.
The reduction (e.g. in log levels) must be evaluated quantitatively and documented in an internal test protocol.
Deviating values should be analyzed and process parameters adjusted if necessary.
Within the planned shelf life, various points in time are defined (e.g. day 0, day 7, day 14, day N).
The following should be checked: color, taste, smell, turbidity / sedimentation, microbial status (total bacteria / indicator bacteria).
Any significant deviation must be interpreted and recorded.
A temperature of ≤ 8 °C must be maintained after HPP and throughout the entire distribution and storage chain.
Temperature recording, monitoring and traceability are mandatory.
Every change (recipe, packaging, process parameters, logistics chain) requires a new validation series.
An internal verification audit (spot checks) must be carried out at least once a year.
The association can conduct random product checks to ensure compliance.
Category C: Protein-containing products
Examples:
Dairy products: Drinking yogurts, milkshakes, Yakult-like drinks, quark preparations
Meat / Fish: cooked slices of meat, smoked salmon, tuna, chicken breast fillets, smoked meat
Plant-based protein alternatives: tofu, tempeh, soy drinks with added protein, protein shakes
The final pH of the product should ideally be ≤ 4.6.
Raw ingredients and intermediate stages (e.g. in fruit mixtures) must be tested for pH values and documented.
At pH > 4.6, additional barriers (e.g. reduced water activity, addition of acidifying agents) must be present and documented.
HPP serves to reduce pathogenic germs (e.g. Listeria, Salmonella, E. coli) and stabilize freshness.
Typical guidelines use pressure ranges of 400 to 600 MPa with holding times between 2 and 6 minutes (depending on the product).
The exact pressure/time value must be optimized and documented for each formulation as part of the validation process.
The manufacturer conducts at least two batch test series: one each "before HPP" and "after HPP".
At a minimum, the total bacterial count and, if applicable, indicator bacteria must be measured.
The reduction (e.g. in log levels) must be evaluated quantitatively and documented in an internal test protocol.
Deviating values should be analyzed and process parameters adjusted if necessary.
Within the planned shelf life, various points in time are defined (e.g. day 0, day 7, day 14, day N).
The following should be checked: color, taste, smell, turbidity / sedimentation, microbial status (total bacteria / indicator bacteria).
Any significant deviation must be interpreted and recorded.
A temperature of ≤ 8 °C must be maintained after HPP and throughout the entire distribution and storage chain.
Temperature recording, monitoring and traceability are mandatory.
Every change (recipe, packaging, process parameters, logistics chain) requires a new validation series.
An internal verification audit (spot checks) must be carried out at least once a year.
The association can conduct random product checks to ensure compliance.
Category D: Heat-treated / cooked products
Examples:
Soups, stews
cooked sauces
pickled vegetables
Ready meals
The final pH of the product should ideally be ≤ 4.6.
Raw ingredients and intermediate stages (e.g. in fruit mixtures) must be tested for pH values and documented.
At pH > 4.6, additional barriers (e.g. reduced water activity, addition of acidifying agents) must be present and documented.
HPP serves to reduce pathogenic germs (e.g. Listeria, Salmonella, E. coli) and stabilize freshness.
Typical guidelines use pressure ranges of 400 to 600 MPa with holding times between 2 and 6 minutes (depending on the product).
The exact pressure/time value must be optimized and documented for each formulation as part of the validation process.
The manufacturer conducts at least two batch test series: one each "before HPP" and "after HPP".
At a minimum, the total bacterial count and, if applicable, indicator bacteria must be measured.
The reduction (e.g. in log levels) must be evaluated quantitatively and documented in an internal test protocol.
Deviating values should be analyzed and process parameters adjusted if necessary.
Within the planned shelf life, various points in time are defined (e.g. day 0, day 7, day 14, day N).
The following should be checked: color, taste, smell, turbidity / sedimentation, microbial status (total bacteria / indicator bacteria).
Any significant deviation must be interpreted and recorded.
A temperature of ≤ 8 °C must be maintained after HPP and throughout the entire distribution and storage chain.
Temperature recording, monitoring and traceability are mandatory.
Every change (recipe, packaging, process parameters, logistics chain) requires a new validation series.
An internal verification audit (spot checks) must be carried out at least once a year.
The association can conduct random product checks to ensure compliance.
Category E: Cosmetic Products
Beispiele:
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Gesichtscremes
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Lotionen
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Masken
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Gele
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Seren
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Tonerdemasken
The final pH of the product should ideally be ≤ 4.6.
Raw ingredients and intermediate stages (e.g. in fruit mixtures) must be tested for pH values and documented.
At pH > 4.6, additional barriers (e.g. reduced water activity, addition of acidifying agents) must be present and documented.
HPP serves to reduce pathogenic germs (e.g. Listeria, Salmonella, E. coli) and stabilize freshness.
Typical guidelines use pressure ranges of 400 to 600 MPa with holding times between 2 and 6 minutes (depending on the product).
The exact pressure/time value must be optimized and documented for each formulation as part of the validation process.
The manufacturer conducts at least two batch test series: one each "before HPP" and "after HPP".
At a minimum, the total bacterial count and, if applicable, indicator bacteria must be measured.
The reduction (e.g. in log levels) must be evaluated quantitatively and documented in an internal test protocol.
Deviating values should be analyzed and process parameters adjusted if necessary.
Within the planned shelf life, various points in time are defined (e.g. day 0, day 7, day 14, day N).
The following should be checked: color, taste, smell, turbidity / sedimentation, microbial status (total bacteria / indicator bacteria).
Any significant deviation must be interpreted and recorded.
A temperature of ≤ 8 °C must be maintained after HPP and throughout the entire distribution and storage chain.
Temperature recording, monitoring and traceability are mandatory.
Every change (recipe, packaging, process parameters, logistics chain) requires a new validation series.
An internal verification audit (spot checks) must be carried out at least once a year.
The association can conduct random product checks to ensure compliance.