What is High-Pressure Processing (HPP)?
A non-thermal food processing technique based on the application of high levels of hydrostatic pressure transmitted by water.
High pressures inactivates the microorganism to help increase food safety and extend shelf life of food and beverage products.
Learn more about HPP and see how we can help you
Revolutionizing the food industry
in the UAE and the Middle East Region
We want to make a difference
in the local food industry by:
- Introducing the HPP technology locally and across the middle east
- Putting food safety first in delivering high quality services
- Contributing to build a healthier and safer community through food
Working with the best
in the world
We are committed to offer the best service to our customers, so we count with the best technology from Hiperbaric, the world leader in HPP technologies. Our machine is one of the most reliable HPP equipment in the market for numerous food and beverage applications. From small companies to large multinationals, we can process natural, safe, and ready-to-eat products.
HPP is an industrially tested technology that offers a physical alternative to a wide range of food processing technologies. It prolongs shelf life while preserving organoleptic qualities by inactivating microorganisms and enzymes and leaving flavours and vitamins intact.
High-pressure processing (HPP) of food is effective at destroying harmful microorganisms and poses no more food safety concerns than other treatments.
Inactivation of microorganisms, retention of nutrients without loss in vitamins and natural flavour, colour etc. could be achieved in the method of High Pressure Processing, which is now an emerging technology in the food industries.
HPP technology extends the storage life, maintains the flavors and nutritional value, and increases the value proposition of products. In addition, it extends the shelf life, reduces the defect rate, and helps expand the target markets of the product.