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.

PASCALIZATION
Not pasteurization.
HPP is a non-thermal method to naturally preserve food.

HYDROSTATIC
Uses high levels of hydrostatic pressure to successfully inactivate microorganisms in food.

NON-DESTRUCTIVE
Doesn't affect the nutritional values of food, and retains food quality with natural freshness.

EFFICIENT
Scientifically proven to effectively control pathogens and spoilage organisms in food.
Learn more about HPP and see how we can help you
ABOUT US
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
OUR TECHNOLOGY
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.

