Fresh un-cooked salsas, salad dressings, Gazpacho, fresh tomato sauces, guacamole, pice de gallo, hummus, and tabbouleh are an excellent example of the use of High Pressure Technology. These products can change drastically if they are submitted to traditional thermal pasteurization or formulated with additives, acids, or artificial ingredients to help preserve them.
High Pressure Technology offers these types of products without chemical ingredients that mask the true flavor and quality of the product. With HPT being a non-thermal method, the nutritional characteristics and the organoleptic quality of its ingredients are retained in the products.
