Select Page


HPP (High Pressure Processing) is a technology in which products are placed in a special container where they are subjected to a high hydrostatic pressure to pasteurize them, resulting in a product that stays fresh for a longer period of time when refrigerated.

High Pressure inactivates enzymes that generate decomposition in products, as well as spoilage microorganisms. Thus, it extends the shelf life of products without modifying their sensory properties such as color, flavor and texture. It also destroys disease-causing bacteria such as Salmonella, E. Coli, Listeria, etc. In other words it is an innovative technology that produces safe food while preserving its original characteristics. HPP treatment results in “cold pasteurized” products without damaging their organoleptic and nutritional characteristics.

Advantages of HPP Products

  • Prolonged shelf life
  • 100% natural products, free of additives and conservatives
  • Cero waste
  • Natural flavor
  • Quick preparation
  • Reduces labor
  • Standardized product
  • Excellent cost-benefit performance
  • Ready to eat
  • Maintains natural nutrients in the products
  • 100% innocuous
  • Always fresh
  • Maintains natural flavor, color and texture of products