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HPP plant: what it is, how it works and why it matters for food quality
Today, the food industry is increasingly focused on ensuring freshness and safety while meeting the growing demand for natural foods and preservatives.
Baccalà Monti has been using high pressure processing (HPP) technology since 2010 to meet these requirements, offering a cutting-edge solution for maintaining food quality, extending shelf life and ensuring food safety.
What is HPP and how it works
The HPP is a treatment that uses high hydrostatic pressures: the food, inserted in sealed containers, are subjected to pressure up to 6000 bar, a force higher than that exerted in the deep ocean! L'HPP è un trattamento che utilizza alte pressioni idrostatiche: gli alimenti, inseriti in contenitori sigillati, sono sottoposti a pressioni fino a 6000 bar, una forza superiore a quella esercitata nelle profondità oceaniche!
Shelf Life and Food Safety
One of the main advantages of HPP is the long-term preservation of products. With this treatment, Baccalà Monti manages to extend the shelf life in a natural way, without adding preservatives.
the result?
A fresh and safe product, available to consumers with an optimized shelf life.
Less waste, lower logistics costs and more sustainable food supply.
In addition, HPP is crucial for ensuring food safety. By eliminating common pathogens, our cod becomes a safer choice for consumers.
The technology allows us to offer high quality fish, reducing the risk of contamination.
Intact Nutrients and Authentic Flavor
The special feature of HPP is that, unlike other preservation treatments, it does not use heat, but only pressure. This allows you to maintain the nutritional values of the product, preserving vitamins and minerals.
The cold treatment preserves the authentic flavour of the food, making it indistinguishable from the fresh product and ensuring a natural taste experience.
commitment to quality
In Baccalà Monti, we are committed to using HPP treatment to guarantee high quality products that meet the highest standards of food safety and quality.
BACCALÀ MONTI: NATURALLY GOOD
