Leader of high pressure processing for the food market in Poland.
We provide breakthrough HPP technology and know-how that delivers longer shelf life and cost effectiveness.
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HPP full service

HPP Tradebridge is a company with expertise
in creating innovative trade business on EU & MENA markets.

20 years of experience in the fruit and vegetable sector.

Our HPP production facility is fully located in the heart of the Polish orchards which is the biggest apple-based region in the EU with over 500 years of history.

 

AREAS OF OPERATION

  • R&D department
  • laboratory tests
  • labeling
  • storage
  • production
  • logistics
  • go-to-market strategies
  • trade market access
  • launching new product expertise
  • senior key-account department
  • marketing support
  • logistics development

HPP full service

HPP Tradebridge is a company with expertise
in creating innovative trade business on EU & MENA markets.

20 years of experience in the fruit and vegetable sector.

Our HPP production facility is fully located in the heart of the Polish orchards which is the biggest apple-based region in the EU with over 500 years of history.

AREAS OF OPERATION

  • R&D department
  • laboratory tests
  • labeling
  • storage
  • production
  • logistics
  • go-to-market strategies
  • trade market access
  • launching new product expertise
  • senior key-account department
  • marketing support
  • logistics development

About HPP Technology

Food preservation technology involving high pressure is the most modern method of extending product durability – both food and cosmetic. It’s based on subjecting the product to the short-term effects of high pressure which replaces high temperature or preservative substances.

HPP Technology beats the alternative methods of extending shelf life of dishes.

  • We sustain the sensoric quality of food through impacting the ingredients (dyes, vitamins, proteins)
  • Inactivate pathogenic microorganisms without the use of high temperatures
  • Manufacture products without preservatives or with low sodium content (in case of meats)

About HPP Technology

Food preservation technology involving high pressure is the most modern method of extending product durability – both food and cosmetic. It’s based on subjecting the product to the short-term effects of high pressure which replaces high temperature or preservative substances.

HPP Technology beats the alternative methods of extending shelf life of dishes.

  • We sustain the sensoric quality of food through impacting the ingredients (dyes, vitamins, proteins)
  • Inactivate pathogenic microorganisms without the use of high temperatures
  • Manufacture products without preservatives or with low sodium content (in case of meats)

Why is HPP such a strong trend?

Currently, consumers are focused on minimal consumption and achieving the best return on purchases. The desire of achieving the best quality for an attractive price will motivate brands to be more transparent in terms of informing of components, such as ingredients, production processes. Furthermore, the producers aim to meet higher and higher quality standards, which won’t be sustained, unless the clean label quality is prioritized. The #HPP method will help defend the product on the shelf in terms of quality, while simultaneously extending the date of consumption.

How does it work?

Product pascalization takes place already after filling the final packaging. The gathered products are then placed in the Hiperbaric pascalization unit, where they are secured and put under pressure carried through water. A few minutes under pressure and even 600 bars are enough to deactivate bacteria, mould, fungus and other dangerous pathogens, while not invading the product’s structure simultaneously.

Why is HPP such a strong trend?

Currently, consumers are focused on minimal consumption and achieving the best return on purchases. The desire of achieving the best quality for an attractive price will motivate brands to be more transparent in terms of informing of components, such as ingredients, production processes. Furthermore, the producers aim to meet higher and higher quality standards, which won’t be sustained, unless the clean label quality is prioritized. The #HPP method will help defend the product on the shelf in terms of quality, while simultaneously extending the date of consumption.

How does it work?

Product pascalization takes place already after filling the final packaging. The gathered products are then placed in the Hiperbaric pascalization unit, where they are secured and put under pressure carried through water. A few minutes under pressure and even 600 bars are enough to deactivate bacteria, mould, fungus and other dangerous pathogens, while not invading the product’s structure simultaneously.

Benefits of pascalization

  • Premium quality achieved through minimal product invasion – lack of sensoric amendments with a simultaneous increase of taste attributes
  • Extended durability period and longer shelf life
  • “Clean label” – preservative-free product
  • Safety and control over factors influencing the shelf life as well as lower returns and higher customer satisfaction
  • Sustained physicochemical values of the product, including vitamin level and microelements

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Benefits of pascalization

  • Premium quality achieved through minimal product invasion – lack of sensoric amendments with a simultaneous increase of taste attributes
  • Extended durability period and longer shelf life
  • “Clean label” – preservative-free product
  • Safety and control over factors influencing the shelf life as well as lower returns and higher customer satisfaction
  • Sustained physicochemical values of the product, including vitamin level and microelements