Frequently Asked Questions

High Pressure Processing (HPP) is a non-thermal food preservation technology that uses high levels of hydrostatic pressure to inactivate harmful microorganisms in food, increasing food safety and shelf-life.

In HPP, food products are sealed in a container and subjected to high pressure for a short period of time. This pressure inactivates harmful microorganisms in the food, which extends its shelf life while maintaining its nutritional and sensory qualities, and improves food safety.

HPP can be used to process a wide range of food products, including meat, seafood, fruits, vegetables, juices, soups, dairy products, baby foods, and ready-to-eat meals.

The advantages of using HPP include extended shelf life of food products, preservation of nutritional and sensory qualities of food, elimination of the need for heat treatment, reduction in the use of chemical preservatives, market expansion, and food safety.

Yes, HPP is a safe food processing technology. It does not use heat or chemicals, which can alter the nutritional and sensory qualities of food. However, it is important to use appropriate packaging materials and follow good manufacturing practices to ensure the safety of HPP-processed food products.

Food packaging for conventional HPP is mostly limited to plastic polymers such as PET, PP, PE, PA or EVOH. Environmentally friendlier alternatives such as recycled PET, PLA, and Bioplastics are also suitable.

HPP does not affect the taste and texture of food. In fact, it can enhance the flavor and texture of some food products, such as fruit juices.

HPP is highly effective at inactivating harmful microorganisms in food, but the effectiveness of HPP depends on several factors, including the characteristics of the food to be processed and how it was manufactured.

Some good bacterias can be more resistant to pressure than harmful bacteria. Therefore, the level of pressure and processing time used in HPP may need to be adjusted to ensure that good bacterias are not killed. Further trials are recommended.

HPP-treated products should always be stored in a chilled environment to maintain its safety and quality. The ideal temperature may vary depending on the type of product, but a temperature of 0-5°C (32-41°F) is generally recommended as required by regulatory authorities.

The actual shelf life extension achieved by HPP will depend on many factors and must be evaluated on a case-by-case basis. Contact us for free testing.

HPP does not require the use of chemical additives and relies solely on high pressure to achieve its desired effect. This makes HPP an attractive option for food manufacturers who want to provide safe, high-quality products.

Thermal processing uses heat to kill microorganisms in food, while HPP uses pressure to do the same in a gentle manner. Thermal processing can alter the nutritional and sensory qualities of food, while HPP preserves these qualities.

Yes, in the most recent study that we have in collaboration with University of Sharjah, it has proven that HPP is an effective food preservation technique. Other scientific studies in the US and EU have also demonstrated the effectiveness of HPP in eliminating harmful microorganisms, such as Salmonella, Listeria, and E. coli, in a wide range of food products.

Yes, HPP is increasingly being used by the food industry as a safe and effective food preservation technology all around the world.