High Pressure Processing

Fruits Partner is proud to be a strategic partner of Caritas Khánh Hòa factory, one of the few pioneers in applying HPP (High Pressure Processing) technology in the production of pure fruit juice in Vietnam. This is a world-leading high-pressure processing technology that does not involve heat treatment and is being introduced in Vietnam for the first time.

HPP (High-Pressure Processing) is a method of food sterilization using water to pressurize the product to between 4,000 to 6,000 Bar (equivalent to pressure of 60,000 meters below sea level) to pasteurize products without additional heat. This ensures no loss of vitamins, flavors or texture of the product.

Advantages

• Compared with heat treatment, HPP processed food will keep a fresher taste; the appearance of the product is aesthetically natural, preserving the structure and nutrients. HPP technology can be controlled at refrigeration temperatures, thus eliminating the risk of high-temperature changes in flavor.
• Products retain sensory qualities including taste, texture, color and nutritional content of newly picked products.
• Meet the most rigorous standards of the US Department of Agriculture (USDA)
• Chemicals or preservative free processing