HPP
the revolution
in the food industry
HPP process
1. For a sliced ham product in an air tight sealed packaging.
2. Food born microorganisms will start to grow immediately. That’s normal!
3. Products are put in a basket that is inserted in a vessel, which is then filled with cold water (a clean, safe and sustainable process). Then 87,000 psi of pressure (the equivalent of the weight of an elephant on a dime) is evenly applied to your product by surrounding water. The pressure causes a 15% deformation of your packaging, and attacks bacteria throughout the entire product instantly.
4. That pressure literally crushes dangerous microorganisms in your product in less than 7 minutes, without affecting product organoleptic characteristics*. * Health Canada regulation and other factors may affect the process duration, and slight discoloration may happen on raw protein products.
5. The result is a safer product, with at least 3 times increased shelf life and outstanding taste free from preservatives.
HPP in
action
Our
equipment
Eloquent
figures
PRODUCTION CAPACITY
We process an average of 19.5 million kilograms annually on our Avure HPP equipment.
STORING CAPACITY
We provide “just-in-time” services for our customers; consignment inventory has an average rotation of 48 hours.
HACCP
Canada Crown 765
SQF
FEDERAL AGREEMENT PLAN
Naturel HPP has HACCP and SQF II accreditation. These accreditations exemplify how we hold ourselves to the highest standards for the benefit of our customers.
Become a
“Game Changer”
“Game Changer”
