HPP technology

What is it?

Non-thermal method of preserving foods and beverages (5ºC – 20ºC) that achieves an increase in shelf life, preserving the characteristics of the fresh product and guaranteeing its food safety.

 

HPP maintains the properties of the product fresh for several weeks or even months.

 

Today’s consumers demand foods and beverages with very specific characteristics: greater sensory and nutritional quality, absence of additives and preservatives, ready for consumption, with a long shelf life and 100% safe.

 

Maintaining the original freshness for up to 3 months is possible thanks to HPP technology.

JUICE WITHOUT GOING THROUGH HPP TECHNOLOGY

JUICE PASSED THROUGH HPP TECHNOLOGY

Effect of the high pressure process: Before going through the HPP technology, in both the green juice and the yellow juice the Coliforms are too numerous to count and in the green juice there is the presence of 3 units of E. coli. Then After passing through HPP technology, both E. coli and Coliform tend to reach zero with quantities less than 10.

Cold Press Technology

What is it?: Cold pressing technology is a process in which fruits and vegetables are crushed and pressed against a mesh basket, thus separating the fiber from the juice. When fruits or vegetables are processed by cold press Its nutrients are preserved almost intact.