Product features:

Fruit juices, cold extracts and purees are the current latest trends for the HPP treatment. These products naturally last a few hours/days but treated with HPP they can reach 60-90 days and more. Another requirement for this type of product is to obtain microbiological stabilization while maintaining the organoleptic characteristics (colours, flavors and aromas of raw fruit/vegetables) and nutritional characteristics of the fresh product (vitamin C, antioxidants...), which are significantly reduced by any type of heat treatment. Since HPP is a cold process, these characteristics are fully maintained.