High hydrostatic pressure processing (HPP) is a non-thermal food preservation technology used in the food industry throughout the world. Its main benefits are: it maintains the sensory and nutritional quality of the food, it extends its shelf life and increases food safety, and a food is obtained with unmatched full flavour and freshness.
JUICES AND DRINKS
Juices and other drinks retain the sensory and nutritional qualities of the fresh product.
Fruit and vegetables
HPP is an ideal alternative to the heat treatment of fruit and vegetables.
Fish and shellfish
Oysters, clams, mussels, lobster, king prawn, crab, prawns, salmon, cod, etc.
The HPP technology extends the shelf life of the product by maintaining its freshness, sensory and nutritional quality.
Ready meals are an example of the successful application of the high-pressure processing technology.
High-pressure processing improves aspects such as safety, functionality and possibilities for product export and innovation.
Baby food increasingly calls for more products with fresh and natural ingredients, and it requires compliance with the food safety standards.
Pharmacy and cosmetics
HPP is a non-heat pasteurisation method that can be used for the processing of cosmetic and pharmaceutical products.
We offer a comprehensive service that is optimised for all kinds of products, formats and quantities according to the needs of our customers.
Advice and Product development
We provide the advice necessary for extending shelf life, in order to offer better food safety and to develop innovative products with the aim of accessing new market niches, depending on the type of product.
In addition to the high-pressure process, ACCUA also offers a series of complimentary services tailored to each customer.
HPP IN ACCUA, S.L.
Polígono Albitxuri, 4
20870 Elgoibar (Guipúzcoa) Spain
664 549 715