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The only tolling HPP treatment facility in BC
High Pressure Processing (HPP) is a cold pasteurization technique that extends product shelf-life up to 10 times. Extremely high pressures (300-600MPa / 43500 - 87000psi) are applied to the product, thereby killing or deactivating any pathogens that are in the product. This includes yeasts, bacteria, and viruses. The product gets treated in its final packaging, thus eliminating any further contamination. There is no use of heat, chemicals, or preservatives in HPP, thus maintaining the integrity and freshness of the product and making an environmentally friendly alternative to other treatments.

HPP is a recognized process by both Health Canada and the FDA, requiring no notification to Health Canada if used for product treatment. Health Canada states the following: HPP has a variety of food applications. For example, it could be used
  • to reduce or eliminate pathogens
  • to extend the shelf-life
  • for reconditioning
  • for specific technical processes, such as shell removal of crustaceans
More information can be found in a guidance document from Health Canada.

HPP Canada is powered by Hiperbaric HPP technology.

Healthier products - HPP maintains the nutritional value of the original product, which keeps your label clean and increases customer satisfaction

Longer Shelf Life - extended product shelf-life reduces lost-revenue, and increases yields as well as customer satisfaction

Fresh Taste Maintained - processing with pressure instead of with other thermal and chemical treatments maintains the quality and original flavour and texture of your product

Good HPP candidates include:
  • Fresh fruits and vegetables
  • Pet food
  • Beverages such as smoothies, juices, and dairy products
  • Seafood, shellfish, and other meat products
  • Dips and spreads such as guacamole, hummus, and salsa
  • Dressings, soups, and condiments
  • Ready-to-eat meals
  • And more!
HPP Canada

Updated : 23 March 2022    © HPP Canada 2021    Webmaster :