High Pressure Processing Technology (HPP)
The technology that revolutionises food without altering its essence
HPP cold technology extends the shelf life of food and beverages, preserving 100% of their natural properties and eliminating pathogens without heat or chemicals.
+450
HPP machines installed globally
65%
global HPP market share
+50
countries, global presence
FDA, EFSA, USDA
official certifications
HPP uses high pressure to preserve food and beverages without applying heat
The already-packaged product is subjected to pressure uniformly, which eliminates microorganisms and pathogens without altering its flavour, texture or nutritional value.
100% Natural
No additives, no heat, no chemicals.
Intact nutrition
Preserves vitamins, proteins and nutrients.
Extended freshness
Up to 10 times longer shelf life.
Total safety
Eliminates 99.99% of pathogens (Listeria, Salmonella…).
Discover how HPP technology works
“Imagine submerging a packaged product in the depths of the ocean.
At 6,000 meters depth, the water pressure is so intense it eliminates dangerous bacteria, yet so uniform and gentle it doesn’t break the molecules of flavor, color or nutrients.
That’s HPP: the depths of the sea controlled in a machine, working cold to preserve without destroying.”
What products can benefit from HPP?
Discover the benefits of high pressure for your products.
Juices and beverages
Guacamole and avocado products
Meat products
Fish and seafood
Sauces, vegetable and fruit products
Baby food
Ready meals
Dairy products
Pet food
Pharma and cosmetics
The right equipment for everything you need
HPP In-Pack
Suitable for packaged solid and liquid products. Ideal for juices, guacamole, meat products and meal kits, with capacities from 55L to 525L.
HPP In-Bulk
Bulk processing before packaging. Ideal for juices, smoothies and functional beverages, with capacities of up to 6,000 L/hour.
Automation Systems
Complete process automation. Ideal for high-production plants, with variable capacity depending on configuration.
Leading brands that trust Hiperbaric
Our clients transform the industry
Leading companies trust our technology to drive their growth
HPP let us enter national retail.
We went from 7 to 45 days of shelf life while keeping our “ingredients you recognise” promise. ROI in 18 months.
María González
CEO
FreshJuice Premium
Our consumers pay 40% more for real clean label.
HPP gave us the strongest sales argument: “just avocado, lime and salt, nothing else”. Sales grew 200% year over year.
Ana Martínez
Innovation Director
AvoFresh
5–6 log reduction in Listeria monocytogenes without affecting the sensory profile.
For a quality director, HPP is the peace of mind of meeting GFSI without compromising flavour.
Dr. Carlos Ruiz
Quality Director
Ibérica Charcutería
Try HPP technology at no cost
Our HPP pilot plant lets you validate your product with no risk and no cost.
Personalised advice from our applications team.
Recommendations from certified packaging suppliers.
Definition of optimal parameters (pressure/time).
Shelf-life studies and microbial validation.
Formulation evaluation and packaging compatibility.
Regulatory support (FDA, EFSA, local standards).
We offer free consultancy backed by over 25 years of HPP expertise and a team of food science and safety specialists.
More than machines: a complete ecosystem to grow with HPP
We accompany you at every step of your HPP transformation.
HPP Academia Network
Access to scientific studies, validations and collaboration with research centres specialising in HPP.
HPP Tolling Network
Don’t want to invest yet? Process your products at certified HPP tolling centres near you.
HPP Packaging
Catalogue of certified packaging and approved suppliers to guarantee HPP compatibility.
HPTP – Next Level
High Pressure Thermal Processing: combines pressure and temperature for low-acid products such as soups and sauces.
Discover how companies transform their business with HPP
From limited shelf life to national expansion
Noel / Meat products
+300% distribution reach.
50% waste reduction.
From local market to national retail
Elviruch (JusLab) / Juices & beverages
45 days shelf life.
+400 points of sale.
Don’t know which equipment is right for your project?
We are not salespeople, we are advisors. Tell us your case and we’ll recommend the best technical and economic solution.
Everything you need to know about HPP
HPP (High Pressure Processing) is a hydrostatic process based on water compression to transmit pressure. Therefore, it is recommended that foods have a water activity (aw) greater than 0.96 to maximise the lethal effect on microorganisms. HPP is most effective in high-aw products because they contain more free water to transmit pressure, leading to greater microbial inactivation and a longer shelf life. Note that moisture content and water activity are different — a product can have high moisture content but low aw.
No. Because HPP works at ambient or slightly elevated temperatures with no heat, it does not trigger the Maillard reactions or thermal degradation that affect flavour, colour, and texture. Vitamins, proteins, and other heat-sensitive compounds remain intact. Sensory properties — taste, smell, and texture — are preserved, which is one of HPP’s key advantages over traditional thermal treatments.
HPP offers a unique combination of benefits: it eliminates 99.99% of pathogens (Listeria, Salmonella, E. coli…) and spoilage microorganisms while preserving the product’s nutritional and sensory profile. Unlike UV, pulsed electric fields, or ozone treatments, HPP penetrates the entire product uniformly regardless of shape or opacity, and is compatible with a wide range of flexible packaging types. It is the only non-thermal technology with FDA, EFSA, and USDA regulatory approval for a broad set of food categories.
