What is HPP?
Click to enlarge the picture below. This illustrates the benefits of HPP vs Aseptic. HPP on left, Aseptic on right.
The High Pressure Process inactivates the vegetative flora (bacteria, yeasts and moulds)
present in the food, extending the products shelf life and importantly guaranteeing food
High Pressure Processing respects the sensorial and nutritional properties of food,
because of the absence of heat treatment, and maintains its original freshness
throughout the shelf-life.
What are HPP Herb Purées?
• Fresh Australian Herbs - washed, puréed then blended gentlywith a small amount of oil, salt and ascorbic acid
• High Pressure Processed
• Shelf-life of 6 months
• No thermal processing
• Retains it’s vibrant green colour
• Retains fresh aroma and flavour
• Available in various pack sizes
For usage in Dips, spreads, bevereages, dairy, sauces, marinades, dressings and much more...