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

Avure AV-30

Avure AV-30

  • Most popular Avure machine in the world
  • Processing capacity of 15 million kg per year
  • Ideal for large quantity of products
  • Rapid processing cycle
Avure AV-10

Avure AV-10

  • Processing capacity of 4.5 million kg per year
  • Ideal for research and development
  • Ideal for small and medium batches of products
  • Rapid processing cycle

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.  

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kilogrammes
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HACCP

HACCP

Canada Crown 765

Canada Crown 765

SQF

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”

Technology

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