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High-pressure processing (HPP) gives the possibility to ensure microbiological stability and lock the "fresh-like" aroma and flavour of unfiltered beer without heat or additives. Treatment with high hydrostatic pressures extends the shelf life of unfiltered beer to four times while retaining chill haze and stabilizing foam. Varying pressure level can be applied even to fit genuine beer notes like bitterness or to preserve or intensify added flavors.

The high-pressure processing (HPP) efficiently inactivates pathogen and spoilage microorganisms in fresh vegan products such as spreads and dips, purées or fruit compotes without using heat or additives. Short non-thermal treatment results in drastic extension of shelf life with minimal loss of vitamins, minerals, antioxidants, aromas and pigments.

High-pressure processing (HPP) of juices and fruit products efficiently inactivates pathogen and spoilage microorganisms in fresh beverages without using heat or additives. This results in up to 10 times longer shelf life with retained fresh-like flavor and vivid colors. Delivering subtle energy to the products preserves vitamins, minerals, antioxidants, aromas and pigments.

HPP inactivates pathogens in meat within minutes, preserving vitamins and flavors without heat or additives. Treating products in final packaging prevents recontamination and ensures quality. It extends shelf life, reduces recall risks, and boosts reputation.

High-pressure processing (HPP) efficiently inactivates pathogen and spoilage microorganisms in yoghurts, dressings, sandwich fillings, cheese, raw milk, milk smoothies, without using heat or additives. Delivering subtle energy to dairy products preserves at the same time minerals, vitamins, flavor, bioactive compounds and pigments.

High-pressure processing (HPP) efficiently inactivates pathogen and spoilage microorganisms in raw pet food without using heat or additives. Short non-treatment minimizes loss of enzymes, vitamins, minerals and natural flavours. The HPP allows the safe handling and storage of Biologically Appropriate Raw Food (BARF) products for several weeks without freezing.

High-pressure processing (HPP) efficiently inactivates pathogen and spoilage microorganisms in ready meals in just a few minutes without using heat and additives. This results in up to six times longer shelf life. Short non-thermal treatment preserves authentic taste and appearance of homemade or exotic dishes prepared from carefully sourced raw materials rich in healthy ingredients.

HPP makes seafood processing fast, safe, and efficient by enabling 100% meat recovery without heat or knives while preserving nutrients and flavor. It inactivates pathogens and treats products in final packaging, preventing recontamination. This method increases yield, lowers labor costs, and enhances food safety.