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High-Pressure Processing (HPP)

AVURE Technologies Germany (, a division of Frans Vermee GmbH, supplies HPP high-pressure equipment in the region of Germany, Austria and Switzerland.
The High-Pressure Processing (HPP) technology is a cold pasteurization for the inactivation of food-borne pathogens, like Listeria and E. Coli, without preservatives or chemicals.
Ready-to-eat, flexibly packed packages are placed in product baskets and driven into a horizontal pressure cylinder, where they are subjected to a hydrostatic pressure of up to 6,000 bar with purified cold water. This pressure corresponds to a dive at 60.000 meters depth, five times more than the Marianna trench. The pressure transfer to the product is isostatic and continuous. This high pressure causes the inactivation of the biological functions of microorganisms without attacking the sensory properties of the food.
The greatest advantages of cold pasteurization under high pressure are the increased food safety and extended shelf life of the products while maintaining the nutritional values (eg vitamins & minerals). Since the products are treated in their final packaging, there is no risk of re-contamination. In contrast to the conventional heat processing, the HPP treatment usually has no influence on texture, taste and color.

Further information about the HPP process can be found on the website



Magazine International Food & Meat Topics:

Article about food safety and extended shelf life. pdf
Magazine Foodbev: HPP process as an alternative to preservatives and sugar. pdf