Marwan's Corner is a periodic blog feature brought to you straight from the CEO himself, our own Marwan Moheyeldien.
WHY IS HPP ON THE RISE
HPP is on the rise, HPP ( High Pressure Pasteurization, or High Pressure Processing or High Pressure Pascalization is all the same. HPP is the best five or six log reduction know to mankind today. Unlike thermal processing HPP has no loss in nutrients, color or flavor yet it extends shelf life of perishable products from 5 days up to 120 days. The concept is amazing. 87,000 PSI with very cold water ( like going down 60 miles to the bottom of the ocean) then a sudden and rapid release of the pressure and bam!!!! pathogens are stopped dead in their tracks.