Cold Pressure refers to the process by which fresh food products, such as juice, are preserved using High Pressure Processing (HPP) as opposed to heat.
HPP also known as Cold Pressure Technology and even sometimes Pascalization, is a method of preserving packaged food products using extremely high pressure. The process leads to the elimination of harmful bacteria while maintaining a higher yield of vitamins, minerals and enzymes, and preserving a fresher taste.
HPP can be used on a variety of fresh food products including juices, dips, salsas, dairy, meat products, seafood products and even cosmetics. All products are subjected to pressures between 100 and 600 MPa. High Pressure Processing is recognized by the FDA, USDA, Health Canada, EU and several other authoritative regulator bodies, for preserving freshness and increasing shelf life without preservatives.
Successful experiments of pressure on microorganisms begun as early as 1897. Later on, research was focused on deep-sea organisms until advances in ceramic processing during the 1990s resulted in the production of heavy-duty machinery to process a variety of fresh foods on a larger scale. As the demand for minimally processed products continues to grow, commercial products preserved using Cold Pressure have seen commercial success.
High Pressure Processing equipment is the industrial pieces of machinery used on commercial Cold Pressure products today.
Watch this video to learn more about the HPP machine and cold pressure technology:
Current Members of
Find here some examples of food&bev manufacturers and brands who rely on cold pressure technology and endorse the Cold Pressure Verified Program.