When you want your foods to last longer, retain more nutrients, and taste fresher – you want…

High Pressure Processing (HPP)

Picture of two blueberry smoothies.

When you want your foods to last longer, retain more nutrients, and taste fresher – you want…

High Pressure Processing (HPP)

What is High Pressure Processing (HPP)?

High Pressure Processing is a way to extend a product’s freshness and usability by up to 4 months by subjecting it to extreme isostatic pressures (87,000 psi) that renders bacteria and other pathogens inert.

Picture of guacamole spread on a white background.

What is High Pressure Processing (HPP)?

High Pressure Processing is a way to extend a product’s freshness and usability by up to 4 months by subjecting it to extreme isostatic pressures (87,000 psi) that renders bacteria and other pathogens inert.

Highest HPP Capacity in the
Mid-Atlantic

Maryland Packaging has the largest HPP facility in the Mid-Atlantic with three machines – two Hiperbaric 525s and one Avure 10.

Our Hiperbaric machine is perfect for large batches and is able to process 3,000 kg per hour. Our Avure 10 machine is just the right size for smaller batches. Together, we can process over 110,000 kg per year of HPPed foods.

That means we can help you grow your food production no matter what your volume is.

Highest HPP Capacity in the Mid-Atlantic

Maryland Packaging has the largest HPP facility in the Mid-Atlantic with three machines – two Hiperbaric 525s and one Avure 10.

Our Hiperbaric machine is perfect for large batches and is able to process 3,000 kg per hour. Our Avure 10 machine is just the right size for smaller batches. Together, we can process over 110,000 kg per year of HPPed foods.

That means we can help you grow your food production no matter what your volume is.

Don’t tell the others, but…

High Pressure Processing is our favorite.

At Maryland Packaging, we can process foods in a number of ways, but our favorite is HPP. Here are four reasons why…

Don’t tell the others, but…

High Pressure Processing is our favorite.

At Maryland Packaging, we can process foods in a number of ways, but our favorite is HPP. Here are four reasons why…

Picture of hummus.

Extends Shelf Life

High Pressure Processing can extend a product’s shelf life up to 120 days – or four months!

That helps reduce the turnover of your product and keeps more in the hands (and bellies) of your customers.

Picture of oranges inside a drawn bottle.

Extends Shelf Life

High Pressure Processing can extend a product’s shelf life up to 120 days – or four months!

That helps reduce the turnover of your product and keeps more in the hands (and bellies) of your customers.

Picture of oranges inside of a sketched bottle.
Picture of several pomegranates with drawn stems and leaves around them.

Locks in Nutrients

Unlike heat treatments, which can damage vitamins and other essential nutrients, High Pressure Processing renders foods safe to store and eat without destroying those vital elements that make super foods, well… super.

That means you’re giving your customers all the goodness they’re looking for.

Locks in Nutrients

Unlike heat treatments, which can damage vitamins and other essential nutrients, High Pressure Processing renders foods safe to store and eat without destroying those vital elements that make super foods, well… super.

That means you’re giving your customers all the goodness they’re looking for.

Picture of pomegranates with stems and leaves drawn around them.

Mmm, Still Tastes Fresh!

High Pressure Processing not only prolongs your products’ shelf life – but it keeps them tasting fresh and delicious, too!

Your customers could bite into your food up to four months later and it’d still have that vibrant taste you so carefully crafted.

Picture of sliced lemon with leaves at the top.

Mmm, Still Tastes Fresh!

High Pressure Processing not only prolongs your products’ shelf life – but it keeps them tasting fresh and delicious, too!

Your customers could bite into your food up to four months later and it’d still have that vibrant taste you so carefully crafted.

Picture of a lemon with leaves sprouting out the top.
Picture of sliced grapefruit with drawn splash marks around it.

Preservative-Free

Consumers today are weary of products with harsh chemical preservatives. People want to get back to their roots with fresh, natural ingredients the way nature intended.

High Pressure Processing offers a path to the best of both worlds – a long shelf life without the need for chemicals.

Preservative-Free

Consumers today are weary of products with harsh chemical preservatives. People want to get back to their roots with fresh, natural ingredients the way nature intended.

High Pressure Processing offers a path to the best of both worlds – a long shelf life without the need for chemicals.

Picture of grapefruit with splash marks drawn around it.

Accessible Version

Accessible Version

At the bottom of pages which may be difficult for some visitors to enjoy fully due to visual impairment or other reasons, we’ve added an ‘accessibility’ section – with the purpose of being seamlessly easy to read and understand by all.

High Pressure Processing

This is not a visually complex page and should already be easy for screen-readers to read. Click here to read from the top.

At the bottom of pages which may be difficult for some visitors to enjoy fully due to visual impairment or other reasons, we’ve added an ‘accessibility’ section – with the purpose of being seamlessly easy to read and understand by all.

High Pressure Processing

This is not a visually complex page and should already be easy for screen-readers to read. Click here to read from the top.