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The high-pressure processing (HPP) or pascalization method is a cold pasteurization technique in which products, already sealed in their final packaging, are introduced into a tube and subjected to a high level of isostatic pressure (3000 - 6000 bars), transmitted by water. It significantly extends the shelf life of food and preserves their
nutritional and organoleptic properties intact (without altering taste, texture, or color). The first cold pasteurization center using high-pressure "HPP" in Switzerland is located in Chavornay. Our goal is to offer a service to all companies, small or large, regional or national, active in the food products sector. Our professional team is able to provide advice and additional solutions for the treatment of your products. Assistance with logistics, labeling, storage, and laboratory analysis.
