Frequently Asked Questions

High Pressure Processing (HPP) is a non-thermal food preservation technology that uses high pressure (typically between 100 and 600 MPa) to inactivate harmful microorganisms and enzymes in food. HPP is a cold pasteurization process, meaning it does not rely on heat to preserve food.

In HPP, food products are sealed in a container and subjected to high pressure (usually between 100 and 600 MPa) for a short period of time (usually a few minutes). This pressure inactivates harmful microorganisms and enzymes in the food, which extends its shelf life while maintaining its nutritional and sensory qualities.

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, and reduction in the use of chemical preservatives.

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 to 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 (alone or combined in different layers). Environmentally friendlier alternatives such as recycled PET, PLA, and Bioplastics are also suitable.

HPP does not significantly 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 type of microorganism, the pressure and temperature applied during processing, and the characteristics of the food being processed.

Good bacterias, such as probiotics, 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.

Most HPP-treated products are perishable and 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.

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

HPP does not require the use of chemical additives and relies solely on physical 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, High Pressure Processing (HPP) is scientifically proven to be an effective food preservation technology. Numerous scientific studies have demonstrated the effectiveness of HPP in reducing or eliminating harmful microorganisms, such as Salmonella, Listeria, and E. coli, in a wide range of food products, including meats, seafood, fruits, vegetables, juices, and ready-to-eat meals.

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