High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
High Pressure Pasteurization (HPP)
HPP Applications

Safe Pac™ Expands The Food Safety Universe

Exceeding customer expectations…

…by developing safe food product development opportunities for present and new lines of ready-to-eat foods.

Applications

Since HPP is effective throughout the product package, it is ideal for a wide range of ready-to-eat foods regardless of size. This process can be applied to ready-to-eat meats, deli salads and dips, fruits and vegetables, juices, etc.

Ready-to-eat meats

The sustained ambient temperature used in the HPP process can eliminate off flavors and enable meat products to retain their texture, color and nutritional content throughout their dramatically increased shelf life. The HPP process is also extremely effective on low sodium foods and provides the added benefit of improved flavor for those products.

Deli Salads and Dips

Safe Pac™ has broadened the food safety arena of value-added products to include ready-to-eat wet salads and dips by eliminating the need for heat, chemical preservatives or other additives.

Fruits and Vegetables

Safe Pac™ provides packaged fruits and vegetables with the safest, farm-fresh characteristics for increased distribution opportunities and diminished returns and cool chain abuse.

Juices

More than just juice, Safe Pac™ can process juices that are not only safe, but retain a purity-of-product, just-squeezed freshness in taste, color, flavor, natural texture and vitamins.

Other applications are applied to a variety of products including soups and stews, jams and jellies, sprouts, sauces, salsas and dips, cheeses, among others.

Fact #1
Safe Pac’s objective is safer, fresher, ready-to-eat products.
Fact #2
Safe Pac™ is a premier provider of HPP solutions.
Fact #3
HPP processing retains all sensory properties and dramatically eliminates dependency for preservatives in ready-to-eat products.
Fact #4
Increases profitability.
Fact #5
Dramatically eliminates food borne pathogens.
Fact #6
HPP process provides dramatically increased shelf life.
Fact #7
HPP is ideal for a wide range of ready-to-eat foods regardless of size.
Fact #8
Packaged fruits and vegetables retain their safest, farm-fresh characteristics with the Safe Pac™ process.
Fact #9
Juices retain their purity-of-product, just-squeezed freshness.
Fact #10
HPP enables meat products to retain their texture, color and nutritional content.
Fact #11
The HPP process applies up to 87,000 pounds of hydraulic pressure per square inch to ready-to-eat food products in their final packaging.
Fact #12
Constant ambient temperature eliminates heat degradation of food product.
Fact #13
Instantaneous and uniform pressure denatures pathogenic microorganisms at the surface level as well as the interior of the food.
Fact #14
HPP does not compromise the integrity of the product or alter the sensory qualities of the food.