High Pressure Processing (HPP) is a unique food preservation method that utilizes cold water and high pressure (up to 87,000 psi) to keep juices and other beverages free of pathogens without compromising flavor. Unlike chemical and thermal treatments that can compromise flavor, vitamins, and nutrients, HPP is a non-thermal process. Without the use of heat, the product’s original qualities remain intact. Also, because water pressure is applied uniformly in all directions, HPP foods retain their original shape. HPP enhances food safety and extends product shelf-life, while providing consumers with fresh and natural RTD juices & beverages.
- Maintains taste, texture, and nutritional value through a non-thermal processing method.
- Enables clean labels without the need of preservatives and chemicals.
- Extends product shelf life.
- Recognized as an effective food safety technology by the USDA & FDA.
