In an era of increasingly alarming food recalls, high-pressure processing (HPP) has been making an appearance within a few different industries — from packaged deli meats, seafood & ready-to-eat meals, juicing, and most recently the world of baby food.
High pressure processing (HPP), also known as pascalization, is a technology used in the sterilization of a wide range of food products. HPP is a type of freezing pasteurization in which the products are introduced into a container subjected to close to the maximum level of isostatic pressure exerted by water. The high pressure eliminates the bacteria, yeast, molds, parasites, and viruses present in the food, extending the life of the product and guaranteeing its safety.
The high-pressure processing of fruits and juices denaturises pathogenetic germs and fungi. Nevertheless, that non-thermal process preserves vitamins, flavouring and colour pigments. As food is processed in the final packaging, that process meets maximum hygienic requirements, because a later contamination is excluded. Additives are not used; thus, the product maintains its pure and biological state.