With HPP technology, premium fruit and vegetable juice and smoothie products can be made that preserve the mineral and nutrient content, natural taste and aroma of freshly squeezed juices for up to 70 days without heat treatment and additives or preservatives. 

The shelf life of sauces, seasonings and sauces may be limited due to the growth of lactic acid bacteria, yeasts, molds and other perishable microorganisms. HPP extends the shelf life while preserving the homely and fresh taste of raw ingredients such as fresh herbs such as lemon juice/lemonade. 

HPP technology is widely used to treat different meats and meat products. Raw, cut, sliced, vacuum-packed or even prepared for immediate consumption, thanks to HPP treatment, retain their freshness, original taste and flavour for a long time, while increasing shelf life and increasing food safety. 

In the case of seafood dishes, it is of the utmost importance to preserve freshness. Unlike traditional heat treatment, thanks to HPP treatment, various fish, shellfish and crustaceans retain their fresh and natural taste and flavour for a long time. At the same time, the treatment also brings additional manufacturing benefits, since under high pressure it is much easier, more efficient and more hygienic to separate meats from shellfish or crab shells. 

The use of HPP technology also brings great benefits for various baby foods and fruit purees. Of course, it is of the utmost importance for parents that the food offered to children is delicious and nutritious. There is no need for heat treatment with HPP treatment, so baby foods perfectly preserve the natural taste, flavour, mineral and nutrient content of the fruits and vegetables used.  Furthermore, there is no need to add additives, preservatives or sugar, while food safety is also guaranteed. 

The use of HPP technology also has significant benefits for so-called ready-to-eat foods. In relation to dishes prepared e.g. from meat, fish, vegetables, rice and pasta, it is very important to maintain the shelf life so that the food can be consumed as long as possible. Prepackaged foods, after HPP treatment, when stored refrigerated, retain their taste and freshness at the time of preparation up to three times longer.  

Every day we consume many milk-based products – cheese, yoghurt, cottage cheese, milk, smoothies, cashews, etc. In the case of dairy products, in addition to shelf life, food safety is also of paramount importance. Even without heat treatment, HPP treatment inactivates pathogens and microorganisms in food, preserves the fine organoleptic, nutritional and functional properties of dairy products, while guaranteeing food safety and prolonging the shelf life of the product.

Pet owners are increasingly looking for healthier alternatives to feeding their furry pets. Recently, raw or minimally processed pet food has become increasingly popular, especially for dog and cat owners. High-pressure processing, without preservatives, ensures food safety in the manufacture of raw (non-heat-treated) pet food, while preserving the organoleptic and nutritional properties of food. The variety of raw pet food is growing and offers our pets an increasingly healthier and safer diet.

The pharmaceutical industry is also beginning to discover the benefits of HPP technology. Interest in HPP in the development and preservation of pharmaceuticals and cosmetics, as well as in the research of new vaccines and medicines, has also increased in recent years. In cosmetic products, HPP offers the opportunity to develop products containing natural, organic and organic ingredients. The main advantage of HPP in this application is that it preserves color and texture, allowing the development of formulas free of chemical additives.

Scientific articles