High Pressure Processing (HPP) is a non-thermal (5ºC – 20ºC) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the organoleptic and nutritional attributes of fresh products.

It is based on the use of high isostatic pressure transmitted by cold water of up to 6,000 bar /600MPa /87,000 psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product, achieving an effect equivalent to pasteurization, but only using water and pressure instead of heat which offers multiple advantages for food and beverages products.