What is High Pressure Technology?

The High Pressure Certification Program is a non-profit created by a number of food & beverage industry leaders who work to provide better, healthier food options to the consumers of today. The goal is to lead, facilitate and promote industry standardization, user education and consumer awareness of High Pressure Technology.

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Raw, never heated juices. Would you want to drink a juice that had been cooked?

Neither do we.

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Dips & Salsas

Fresh un-cooked salsas, salad dressings, Gazpacho, fresh tomato sauces, guacamole, pice de gallo, dairy based dressings, hummus, and tabbouleh are an excellent example of the use of High Pressure Technology.

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A revolutionary method for the use of High Pressure by providing complete meat removal from it’s shell.

Oysters, Clams, Mussels, Lobsters, Crabs, Shrimp, Cod, Hake, and ready to eat seafood meals.

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Deli Meat

Meat products have been the main driver of the High Pressure technology in the last decade, which today is the most viable step to keep freshness, maintaining high sensorial and nutritional qualities, lower sodium levels, and improving food safety without the need for additives or artificial preservatives.

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Wet Salads

Wet Salads, also known as deli salads, include a combination of ingredients which could be carbohydrates (i.e. vegetables, fruits and/or starches from pasta, grains, legumes and lentils), fats (i.e. nuts, seeds and dressing components); and proteins (i.e. meat, tofu, seafood and meat analog substitute).

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