Everything You Need to Know About
High Pressure Processing (HPP)

High Pressure Processing (HPP), also known as High Pressure Pasteurization, or Pascalization, is a method of commercial food preparation gaining popularity in the food industry due to its many benefits and the science supporting its utility in food safety.

HPPing food involves using extreme pressures – to the tune of 87,000 lbs per square inch – to render foods safe and ready to be sold.

Foods prepared through High Pressure Processing typically have a longer shelf-life, a fresher taste profile, retain more vitamins, and are preservative-free.

These benefits can have a positive impact on food companies, retailers, and consumers.

There have been dozens of studies performed on HPP techniques in recent years with more cropping up all the time.

We’ve collected these studies and put them all in one place to keep you in the know.

The extreme pressures of HPP renders food-borne pathogens such as Listeria, Salmonella, and E.Coli inert and harmless.

High Pressure Processing is used by food companies across a variety of industries from juices, lunch meats, guacamole, poultry, meal kits, hummus, and more.

Maryland Packaging has two facilities with High Pressure Processing capabilities. Between them, we have the highest HPP capacity in the Mid-Atlantic.

Hours: 8:30 – 4:30 EST