High Pressure Processing for Beverages

Format: External webinar | Document type: Webinar

High Pressure Processing (HPP) offers tremendous safety and shelf-life extension advantages for juices and other beverages – without adding heat or preservatives. HPP has gained worldwide acceptance as a safety step in beverage processing and it’s use is seeing rapid growth, fueled by market factors such as the high demand for safe and nutritious fruit and vegetable juices, coconut waters and fruit purees. Dr. Raghubeer’s presentation addresses the parameters necessary for creation of HPP beverage products, compares use of HPP versus heat for beverages with regard to microbiology, nutrition and sensory characteristics, and shares examples of successful HPP products on the market today.


Errol Raghubeer Errol Raghubeer Vice President

Tim Hunter Tim Hunter HPP Marketing Manager

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