Pavlov said, "Science is driven forward by the degree of progress in the method."As one of the top ten cutting-edge technologies in the 21st century, ultra-high pressure biological treatment technology is an industrial revolution, which will have a huge impact on biotechnology.It puts forward a large number of new research topics, enriches the biological theory, contains great technology development potential, and has broad market prospects.
Ultrahigh pressure biological treatment technology has been applied in a wide range of fields, providing a new platform for scientific research, product development and process reform of biology, medicine and food engineering.

The ultra high pressure keeps juices and smoothies fresh.This non-thermal processing preserves the original taste and color of fruits and vegetables, allowing for the creation of high value added products that truly taste like fresh fruit juice.
The taste and nutritional value of fruit juices can be severely damaged by hot processing, but ultra-high pressure processing is now available, such as pomegranates, apples, carrots, broccoli, beets, etc.
Nutrition and product functionality are well preserved.Natural, organic, preservative-free, and functional, can develop healthy food: rich in vitamins, antioxidants, heat-sensitive and anti-mutagenic ingredients, bringing new products with higher levels of function.

High Pressure Processing brings several safety, innovation, export possibilities and functional product development opportunities to the dairy sector:

Sandwich filling

Based on cheese or mayonnaise and other seasonings can be processed under ultra high pressure to improve the shelf life of the product, maintain the taste and the highest nutritional value at the same time, effectively eliminate pathogens and bacterial colonies, the taste and nutrition of the seasonings will be completely preserved.

cheese

Ultra-high pressure processing of fresh cheese can speed up ripening, kill pathogens, and improve shelf life, which is a very interesting application because it is used to make low-temperature sterilized cheese from raw milk.

Yoghurt

Some processes take advantage of the specific barosensibility of each microorganism specie. A post packaging high pressure processing of yoghurts brings the following benefits:
Inactivation of yeast and moulds: up to 3 months conservation.
Reduction of Lactobacillus count: no post-acidification.
Inactivation of contamination and acidification bacteria: only selected probiotic strains survive.

Innovative new products

New functional never seen before products can be developed with the help of High Pressure Processing. As the technology respects the functional properties of the fresh product, it is a great fit for the development of new propositions for the consumer.

*Fonterra Cooperative Group, the leading dairy ingredient multinational who has developed and patented various HPP applications for dairy, The opportunities that high pressure processing technology offers for yoghurts and functional dairy products.

Meat products have been the main drive of HPP technology in the last years.
High Pressure Processing is the most viable step to extend shelf-life keeping freshness, maintaining high sensorial and nutritional qualities and improving food safety without the need of additives or artificial preservatives.
Sliced ham, turkey or chicken cuts, ready-to-eat products, whole pieces of cured ham, these are only some examples of products processed by HPP that can be found right now in international markets.
The main advantages provided by High Pressure Processing to meat products are:
Extended shelf life-Quality. Extends shelf life with no effect on flavour or nutrients.
No need of adding preservatives to the product. Elimination of vegetative pathogens and spoiling organisms. Cross contamination is not possible because HPP is an after packaging intervention.
Export and expansion to the highest quality demanding countries (USA, Japan, etc.)
Brand protection. Complete food safety of ready to eat meat products. No need to concern about Listeria, E. Coli, Salmonella… Ideal for sliced and diced meats.
Innovative Meat Products development. New, safe, functional products - such as low salt.

Soft shellfish: 200-350MPa can modify the meat protein of oyster, oyster, clam, mussel and other shellfish, make the shell open, and sterilization, food safety, taste better, improve the shelf life.
Crustaceans: The ultra-high pressure causes crustaceans such as lobsters and king crabs to shrink and separate their meat from their shells, making it easy to pull out, and the meat from their legs or antennae can be easily removed.It can be eaten without cooking, and it remains perfectly natural and delicious.
The advantages are: improve the shelf life, keep fresh, do not change the appearance, nutritional nature, promote food safety.