The food industry is increasingly moving towards new product development and innovative propositions through new processing methods that allow doing things you could not do before.

One of the most successful developments made to the moment is High Pressure Processing (HPP).

High Pressure Processing is a cold pasteurization technique which consists in subjecting food, previously sealed in a flexible and water-resistant packaging, to a high level of hydrostatic pressure (pressure transmitted by water) up to 600 MPa / 87,000 psi for a few seconds to a few minutes. It is the same effect than placing the food 60 Km deep into the Ocean would have -if an Ocean this deep existed-.

Although the Non Thermal Pasteurisation effect of high pressure on foods is known since the XIX Century, it was not until the 1990´s that the first HPP products were developed. Particularly since 2000, High Pressure Processing has been successfully implemented in all type of food industries worldwide.

High Pressure Processing is a natural, environmentally friendly process that respects the ingredient and helps maintain the fresh food characteristics like flavour and nutrients. It is a real alternative to traditional thermal and chemical treatments.