Products

FAQ

• What is HPP technology?

  High Pressure Processing (HPP) exposes food to high pressure via a water medium for several minutes at low or room temperature, effectively killing bacteria, viruses, yeast, and mold.

• What are the benefits of HPP technology?

  HPP is globally recognized as an antimicrobial process that inactivates pathogens and slows spoilage bacteria, extending refrigerated shelf life 2–10 times. It preserves nutrients and bioactive compounds, maintaining vitamins and natural quality. This technology allows manufacturers to reduce chemical preservatives and lower food safety testing frequency.

• In which fields can HPP technology be applied?

  Applicable across multiple food processing scenarios, including juices and beverages, meat products, pet food, seafood, infant formula, dairy, as well as cosmetics and pharmaceuticals.

• What is the difference between HPP technology and traditional sterilization methods?

  Traditional sterilization methods (e.g., thermal processing) may damage nutrients and flavor, while high-pressure sterilization is performed at low temperatures, better preserving product quality, enhancing taste, and retaining natural nutrition that heat treatment cannot achieve.

• How do we differ from other high-pressure equipment manufacturers?

  We are more than an equipment supplier — we are a strategic partner. We actively support our clients' R&D processes with full lifecycle services, working alongside them to solve technical challenges and drive product performance and industrialization breakthroughs.