The HPP technology has some great advantages: shelf life extension, improvement in the product overall quality compared to other processing techniques, and even more important, food safety enhancement. With HPP pathogen microorganisms such as Listeria, E.Coli and Salmonella can be controlled in order to ensure the safety of your products, both fresh and ready to consume.
As a non-thermal technology, HPP improves the quality of the product keeping the natural properties of the product. Additionally, as a post-package technology further contaminations are not a problem anymore.
In this edition, visitors will be able to know more about our range of machines designed for all kind of companies. We pay special attention to startups and companies with reduced volumes that have limited access to this technology, thus creating low-capacity machines for them.
Come to visit our booth 4F08!
Phone: +34 948 318 157