Shelf-life EXTENSION


Without the need for preservatives, HPP can extend the shelf life of fresh products between 4x-30x, which creates new market expansion opportunities.


HPP technology is a non-thermal processing technique by which products, already sealed in its final package, are subjected to high level of isostatic pressure to inactivate microorganisms such as Salmonella, E. coli and Listeria, while preserving all the organoleptic and nutritional properties of fresh food.


www.hiperbaric.com


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