High Pressure Pasteurization: Innovation in Agro-Food Processing
La High Pressure Pasteurization (HPP) is a pasteurization technique revolutionary in the field of food processing, offering a unique and effective preservation method. We present to you this technology which meets current food safety needs while preserving product quality.
Discover High Pressure Pasteurization with Hubert Cloix
To learn more about this technology, check out this detailed article on High Pressure Pasteurization. Discover how this method transforms food preservation and meets modern market demands.
How HPP pasteurization works
La HPP pasteurization works by exposing foods to high pressure, up to 6000 bar, thus eliminating harmful microorganisms while maintaining the organoleptic and nutritional properties of foods. For more details on the process, visit this page dedicated to the operation of the HPP.
Benefits for preserving nutrients and flavors
La HPP technique is ideal for preserving vitamins, nutrients and natural flavors of food products. Unlike thermal pasteurization, HPP maintains the integrity of fresh foods without the use of additives. Find out more about advantages of HPP in our dedicated section.
Use in the manufacture of ice cream and premium frozen products
At Hubert Cloix, we apply the high pressure pasteurization in the production of high-end ice cream and frozen products. This method guarantees exceptional quality, with preserved flavors and textures. Learn more about our approach to HPP and frozen products section.
The application of the high pressure pasteurization significantly extends the lifespan of food products, without altering their nutritional or taste qualities. This represents a considerable advantage for producers and consumers.