The FIRST and only tolling HPP treatment facility in BC
What is HPP?
High Pressure Processing (HPP) is a cold pasteurization technique by which food products are exposed to extremely high pressure (300-600MPa / 43,500-87,000psi) transmitted by water. The pressure is uniformly transmitted regardless of the size and the geometry of the food products and there is no visible crushing effect. The high pressure inactivates bacteria, viruses, yeasts, moulds, and parasites present in food. Flavour compounds and vitamins are not affected by HPP and the food retains its natural taste and texture. No label change is needed.
Products must be pre-packed in vacuum-packs or other flexible packaging such as plastic bottles. Rigid packaging such as ceramics, glass or metal cannot be used in HPP.