FAQ :: High Pressure Processing

HPP Frequently Asked Questions

What is high pressure processing?

    - High Pressure Processing (HPP) is a non-thermal pasteurization process that doesn't change the the taste, texture       or appearance of food.
    - HPP makes foods safer and dramatically extends shelf life.
    - High pressure processing eliminates most spoilage bacteria and bacterial pathogens, e-coli, listeria and salmonella        from foods.

What are the benefits of HPP to the consumers?

    - HPP reduces or eliminates the requirement to use chemicals and additives resulting in a more natural product that        tastes better.
    - Provides for safer food products.

What are the benefits to Retailers, Distributors, and Food Service Operators?

    - Proactively identifies defective packaging which aids in reducing spoilage and waste.
    - Improves safety of food.
    - Longer shelf life reduces markdowns.
    - Protects brand equity.

What are the benefits to Food Processors?

    - As a result of extended shelf life processor can have longer production runs.
    - Improves ability to achieve 100 percent fill rates.
    - Ability to develop new products using high pressure.
    - Improves food safety.
    - Protects brand equity.

What kinds of foods can be processed using HPP?

    - Ready-to-eat meat products
    - Soups & stews
    - Various fruits & vegetables
    - Oysters and shellfish
    - Jams & jellies
    - Sauces & dips
    - Cheeses

Has the FDA/USDA approved this process?

    - Both the FDA and USDA have embraced HPP Technology.

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