HPP or High Pressure Processing is a food safety technique recognized by the U.S. Food and Drug Administration, FDA, and used worldwide including in North America, South America, Europe, Asia and the Pacific.

• HPP uses ultra-high-pressure purified water to keep food and drinks pathogen-free and to stay fresh longer. Food and beverage are subjected to 87,000 lbs. of pressure per sq. inch, the same amount of pressure as six times the deepest part of the ocean. At this high pressure bacteria such as Listeria, E. coli, and Salmonella are destroyed while taste, texture and nutritional values are kept intact.

• HPP food categories include meats, ready-meals, salsa, guacamole, fruits, vegetables, juices, salad dressing, wet salads, dips, pet food, baby food, dairy and seafood.

• HPP benefits are:

1. Clean label
2. Better taste, texture and nutritional value than traditional high-heat
3. Food safety is guaranteed because HPP destroys pathogens
4. Shelf life extension
5. HPP is a clean-label food & beverage safety technique
6. HPP uses cold water at a high-pressure (6x the deepest part of the ocean) to crush pathogens to make food & beverages safe and extends shelf-life
7. Because HPP uses cold water at a high-pressure, it delivers better taste, texture and nutrition