What is HPP (High Pressure Processing)?
A high-pressure, non-thermal technology for fresh and safe food
HPP uses liquid water to apply 100–600 MPa (1,000–6,000 atmospheres) of pressure uniformly to sealed foods at ambient temperature. The extreme pressure inactivates microorganisms, extends shelf life, and preserves natural taste and nutrients, all without the use of heat.
HPP Triple Advantage
We impose stringent quality control procedure from the point of raw materials arrived factory until squeezed juice packed in the bottle and while using HPP(High Pressure Processing) in the production process.
HPP maintains its flavor, color and composition intact, which is precisely what today's consumer demands.In the case of fruit and vegetable juices, this technology preserves all its nutrients, vitamins, antioxidants and its flavor with a taste that is better than homemade freshly squeezed fruit juice, but with an extended shelf life and food safety guarantee.
Production Flow
Incoming Inspection
STEP 1
Raw material Selection /
Quality Check
Materials Processing
STEP 2
Sorting / Washing
STEP 3
Juice Squeeze
STEP 4
Blending
STEP 5
Bottle Washing
Product Packaging
STEP 6
Filling & Capping
STEP 7
HPP
[High Pressure Processing]
STEP 8
Packing / Palletizing
Storage and Delivery
STEP 9
Storing (-18°C)
STEP 10
Delivery (-18°C)
Fast / Safe / Pure
HPP suppliers develop modular, in-bulk solutions for beverage-makers.
Advanced Cold Storage Facilities
To ensure optimal post-production storage for HPP products, we provide comprehensive cold chain services featuring +12°C docks, +5°C buffer zones, and -20°C freezers.
Certificates
Our HPP Line can produce juice, smoothie, tea and have awarded of various types Certification such as HACCP, CAS, Kosher and HALAL standards.
CAS
Koser
HALAL
