High Pressure Processing
Auckland, New Zealand
What is HPP Technology?
High Pressure Processing is a cold (5°C - 20°C) food and beverage processing technique based on the application of high levels of pressure transmitted by water.
For many years Scanz has enjoyed a collaboration with Hiperbaric of Spain (world leaders in this technology).
From a novel technology, this is now mainstream, working across many food industries. This unique non-thermal, clean label, long shelf-life technology, has been embraced by many companies. In Australasia it encompasses fresh juices, packaged meat, fresh salads, dairy products, Avocado's, shell fish processing, herbs and nutraceuticals.
Test facilities are available in both counties - essential to establish the correct processing parameters.