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FRESH, NATURAL AND NEVER HEATED PRODUCTSFRESH, NATURAL AND NEVER HEATED PRODUCTS
Refers to the process of extracting juice without using heat. This technology, unlike centrifugal extraction, prevents the oxidation of the ingredients and preserves the nutrients and the original flavor of fruits and vegetables.
Is a cold pasteurization technique by which products,
already sealed in its final package, are introduced into a vessel and subjected to a high
level
of isostatic pressure (300–600MPa/43,500-87,000psi) transmitted by water.
Pressures above 400 MPa / 58,000 psi at cold (+ 4ºC to 10ºC) or ambient
temperature
inactivate the vegetative flora (bacteria, virus, yeasts, moulds and parasites) present in
food,
extending the products shelf life importantly and guaranteeing food safety. High Pressure
Processing
respects the sensorial and nutritional properties of food, because of the absence of heat
treatment,
and maintains its original freshness throughout the shelf-life.
Unlike flash pasteurization and pasteurization, the HPP process does NOT expose the product at high temperatures at any time. In this way, the original nutritional values remain intact.
Increases the regular shelf life of food and beverages, achieving a shelf life up to 10 times higher.
Improves the safety of food, because the process inactivates pathogens such as E-coli, Salmonella and Listeria.
The food and beverages that are submitted to the HPP process retain their natural flavor, color and texture; resulting in a fresher and more attractive product for consumers compared to pasteurized foods under heat.
We provide different packaging solutions from 50ml (1.6oz) to 1gallon (128oz), supplying a variety of plastic bottles and bags with different designs, sizes and cap colors to meet the needs of our customers.
*Sizes and models may change depending on availability.
In addition to having our own products, we offer HPP tolling services to leading companies in the food and beverage industry whose objective is to increase the shelf life of their products without using preservatives, resulting in a fresh product free of bacteria.
We receive refrigerated products, that are already sealed in its final package in our facilities.
We store de product in refrigerated chambers in order to maintain the cold chain.
Through HPP we apply pressures of up to 5,800bar to the product, inactivating pathogens such as E-coli, Salmonella and Listeria, increasing the shelf life up to 10 times more.
Once the HPP process is finished, we refrigerate the product again while waiting to be collected by our customers.
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