HPP - High-Pressure Processing
At Caña Nature, we craft each of our products while preserving all the properties of fresh ingredients. To achieve this quality, we subject them to High-Pressure Processing (HPP) – a process based on treating foods with very high levels of cold hydrostatic pressure.
This technique involves subjecting the foods to pressures exceeding 5,000 bars, equivalent to four times the depth of the Mariana Trench.
What is High-Pressure Processing Technology?
High-Pressure Processing (HPP) is a technique identified by its acronym, HPP, which stands for High Pressure Processing in English. It involves subjecting the foods to extremely high hydrostatic pressures in a cold environment. Pressure of 600 Mega Pascals, 6,000 Bars, which is six thousand times the atmospheric pressure at sea level.
What does High-Pressure Processing offer?
HPP technology is applied to many food products, especially in juices and beverages, as it maintains the nutritional characteristics, taste, aroma, and texture of fresh products, creating a homemade feeling.
HPP Technology at Caña Nature
To achieve the highest quality in High-Pressure Processing, Caña Nature uses the Hiperbaric 300 machinery.
With its 300-liter vessel capacity and two fully independent high-pressure intensifiers, we can reach a production rate of up to 1.7 Tn/hour and take full advantage of HPP technology’s benefits.
At Caña Nature, you can enjoy the benefits of High-Pressure Processing in all our products:
- Fresh Gazpacho
- Fresh Salmorejo
- Guacamole
- Grated Tomato
- Avocado Pulp
- Mexican Sauce
Advantages of High-Pressure Processing
High-Pressure Processing offers multiple advantages, benefiting our product consumers in various ways:
1
Inactivation of pathogenic microorganisms
The process destroys any pathogenic organisms, eliminating any related risks in our products.
2
Food safety
HPP technology ensures maximum food safety for consumers without altering the properties of the food.
3
Extended shelf life
Caña Nature products maintain a fresh and just-made sensation for an extended period. High-Pressure Processing can increase their shelf life up to 7 weeks while retaining their original nutrients.
4
Natural products, no additives
Our recipes contain no additives or preservatives (no E’s). Only fresh ingredients that retain their flavor and naturalness, thanks to HPP technology preserving all their properties.
5
Sustainable process
The High-Pressure Processing we use at Caña Nature is also environmentally friendly, as the water used during the process is recycled.
6
Premium quality
With High-Pressure Processing, we keep the sensory and nutritional properties intact in all products, as they do not undergo thermal processing. This results in premium quality, a seal of trust for all who choose Caña Nature.
