Benefits of High Pressure Processing

The benefits of High Pressure Processing (HPP) include:

• Increased Food Safety
  Ensuring the safety of their products is always of concern to meat processors. The pasteurisation process inactivates microbes, for example Listeria monocytogenes. The process of HPP reduces the need for additives or preservatives.
• Longer Shelf Life
  The stable condition that HPP creates for products allows the product to be kept for a longer period of time than traditional processing and packaging methods without comprising the quality of the product.
• Product Innovation
  HPP is able to process meat and retain its texture and flavour without the addition of extra liquid, as in sous vide cooking, or other additives. This could potentially open a new spectrum of products that can cover a range of value propositions that cater to consumer needs, for example Ready to Eat, Ready to Heat and Home Style Ready Meals.