HPP
High pressure treatment (HPP) is a pasteurization process without heat treatment, which at the same time preserves the freshness characteristics of fruit and vegetable products.
HPP technology allows a wide range of vegetable and fruit products to be treated, increasing both the shelf life and preserving the higher sensory and functional nutritional values.
Fruit-vegetable juices and smoothies
HPP treatment does not require heat treatment, so the baby food perfectly preserves the natural taste, aroma, mineral and nutritional content of the fruits and vegetables used. In addition, there is no need to add additives, preservatives or sugar, while food safety is guaranteed.
Sauces and seasonings
Saucen und Würzmittel können aufgrund des Wachstums von Milchsäurebakterien, Hefen, Schimmelpilzen und anderen verderblichen Mikroorganismen eine begrenzte Haltbarkeit haben. HPP verlängert die Haltbarkeit und bewahrt gleichzeitig den hausgemachten und frischen Geschmack von Rohstoffen.
Ready meals
For dishes made from meat, fish, vegetables, rice and pasta, shelf life is very important so that the dishes remain edible for as long as possible. After HPP treatment, ready meals retain their taste and freshness for up to three times longer when stored in a cool place.
seafood
When it comes to seafood, it is extremely important to preserve its freshness. In contrast to conventional heat treatment, thanks to HPP, various fish, shellfish and crustaceans retain their fresh and natural taste for a long time.
