What Is HPP?

High Pressure Processing is a non-thermal pasteurization technology that employs ultra high water pressure--up to 87,000 psi--to disrupt cellular activity and thus destroy food-borne pathogens such as Listeria, E. coli, and Salmonella in packaged refrigerated products. Because the process uses pressure rather than heat, there is little to no change in product taste, texture, or nutritional value.

HPP applications span a broad and steadily expanding range of food categories:

  • Raw protein
  • Ready-to-eat meats
  • Fresh juices and smoothies
  • Deli salads, dressings, and dips
  • Sauces, soups, and salsas
  • Seafood and shellfish
  • Ready-to-eat meals
  • Processed fruits and vegetables
  • Raw pet foods
  • Various cheeses and dairy products

HPP benefits processors:

“Having worked in the frozen food business for the last 40 years, I immediately saw the potential HPP offers food processors. Food safety and shelf-life are no-brainers for HPP, but the real benefit of this technology for food companies is the ability to develop new and innovative products that were simply not possible before.”
-John Ragozzino, Director of Business Development

HPP benefits retailers:

“It’s very simple—products that stay fresher longer can be shipped farther. Spoilage and waste go down. Retailers can sell more value-added products with higher margins.”
–Amy Lawless, Managing Director

HPP benefits consumers:

“Consumers everywhere are scrutinizing their diet. They’re trying to avoid preservatives, lower sodium consumption, and eat more fresh and natural products. HPP provides the perfect opportunity to satisfy their concerns.”
–Marge Ragozzino, Customer Relations