Keep Food Safe with High Pressure Technology


HPP is a unique, non-thermal process that kills pathogenic bacteria  (listeria, salmonella, E. coli ) and spoilage organisms (yeast, mold) through high-pressure, water-based technology. It is a USDA/FSIS and FDA-approved, 100% natural process, and is allowed for use on organic and natural products.  It uses pure cold water, and up to 87,000 psi (6,000 bar) to inactivate pathogens and dramatically extend shelf life. No chemicals. No heat. No additives.


Unlike traditional thermal pasteurization and other high-heat treatments, HPP runs cold. It doesn’t alter food taste, texture or quality, or require loads of chemicals to stay “fresh.” Even better, it can extend shelf life up to three times longer than traditional preservation methods. Food waste costs producers $750 billion every year.




High Pressure Processing (HPP) is a non-thermal food processing technology that allows for beverages to obtain extended shelf life, while preserving fresh taste. This is due to the microorganism inactivation achieved by HPP which avoids safety issues - inactivating pathogenic & spoilage vegetative bacteria, yeasts and molds.


The beverage category utilizes HPP pressure ranges between 58,000 psi and 87000 psi, and is typically applied from just a few seconds up to 5 minutes at refrigerated or room temperatures.


Unlike thermal pasteurization, HPP technology does not break or create covalent bonds, nor does it create new compounds by molecular degradation. It allows microorganism inactivation without modifying the foods natural qualities nor reducing

its enzymatic activity - refrigeration further minimizes residual microorganism growth and enzymatic changes.


Shelf life is typically increased 3-10x when compared to the same product without HPP, stored at the same temperatures.



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