High-pressure processing (HPP) continues to gain popularity in beverages. With the growing consumer demand for fresh, cold-pressed juices with fewer preservatives, HPP is fast becoming the preferred method of choice for juice producers.
HPP inactivates foodborne bacteria such as E. coli, listeria and salmonella. In addition to food safety, it has many benefits, including extending shelf life and keeping flavor and nutrients intact. In juices, HPP enables the production of high-quality, premium and ultra-premium products with the taste of freshly squeezed juice.