PACIFIC HPP
Elevating Freshness, Redefining Quality
Elevating Freshness, Redefining Quality
PACIFIC HPP
Elevating Freshness, Redefining Quality
Elevating Freshness, Redefining Quality
Consumers want natural, fresh products – ideally without additives and without the loss of nutrients caused by heating. At the same time, around 30% of food is still being thrown away, some of it before even being sold. High pressure processing by thyssenkrupp allows gentle preservation of food by high pressure – without additives or heat. The latter is an important difference to "classic" thermal pasteurization, even though HPP is also known as "high-pressure pasteurization". Products are processed in their packaging. It works for vacuum and modified atmosphere packs and for plastic bottles. The result: much longer shelf life and maximum product safety and therefore more satisfied customers. At the same time the texture, look, nutrients and taste of your products remain intact. And all of that is achieved while HPP being environment-friendly and free of waste.
High Pressure Processing (HPP) is an innovative, non-thermal food preservation method that uses cold water and extremely high pressure to inactivate harmful bacteria while keeping food fresh and nutrient-rich. Unlike traditional heat treatments, HPP maintains the original taste, texture, and nutritional value of food — all without added preservatives.
By extending shelf life naturally and ensuring safety, HPP helps reduce food waste, supports cleaner ingredient labels, and delivers fresher, better-tasting products to consumers. It’s a smarter, safer, and more sustainable way to keep food at its best.
