Reduces the risk of product recalls
Reduces food waste
Preserves flavor, texture, and nutritional value
No preservatives
Up to 20 times longer shelf life
5-fold reduction of pathogens
HPP makes the difference
In contrast to pasteurization, sterilization, or chemical preservation methods, HPP offers crucial advantages:
Safety & Quality
HPP offers maximum security while maintaining product quality:
HPP makes food reliably safe. Under extreme pressure, pathogenic germs such as Listeria, Salmonella, E. coli, and noroviruses are inactivated – entirely without chemical additives. HPP thus meets the highest food safety standards and effectively protects consumers from foodborne illnesses. For manufacturers, this means: trust from trading partners and consumers.
Unlike thermal processes, HPP preserves the natural character of food. Vitamins, minerals, and bioactive substances are largely retained. Color, texture, and taste remain unchanged – juices taste freshly squeezed, guacamole retains its green color, and meat its tender consistency. This allows manufacturers to guarantee premium quality and clearly differentiate themselves from the competition.
HPP is fully integrable into existing quality and hygiene concepts. The process complies with EU food hygiene regulations and can be seamlessly integrated into systems such as HACCP, IFS Food, or ISO 22000. Regular audits and validations ensure consistently high process quality. This provides legal certainty for companies and transparency and trust for consumers.
HPP actively contributes to resource conservation: its longer shelf life reduces food waste along the entire value chain – from producers and retailers to end consumers. At the same time, HPP enables clean labeling, as no additives are necessary. This makes the technology an important component of a more sustainable food industry.
Cosmetic products
face creams
Lotions
Masks
gels
Serums
Clay masks
Heat-treated / cooked products
Soups, stews
cooked sauces
pickled vegetables
Ready meals
Pet food
Protein-containing products
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
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
Ready-made mixed/salad products
Fruit-containing / acidic products
fruit juices
(as 100% juice or fruit juice blends)Smoothies
fruit purees
fruit sauces
Fruit drinks
Fruit mixtures
jams
(if liquid or spreadable)
Which products can be treated using the HPP process?
Juices, smoothies, ready-made salads, and soups are particularly well-suited for HPP treatment. However, the list of all suitable products and foods is far more extensive:
