Resource Efficient Innovations Database (REID)

High pressure process significantly extends shelf life of foods

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High pressure process significantly extends shelf life of foods
High pressure process (HPP) improves product shelf life whilst maintaining structure, texture and taste.
In Use – The company has developed sales channels in North America, Europe and Asia.

Product Waste Reduction, Shelf life extension

Product Categories
Drinks, Food

Relevant Materials
Not Applicable

Relevant Packaging Formats
Not Applicable

Supply Chain Phase


A US firm has launched a pre-packaging end-to-end high pressure processing (HPP) solution which it claims can significantly extend shelf life and cut product waste.

At the same time, HPP is a much milder process than other forms of pasteurisation. Subsequently, the structure, texture and taste of products are better preserved.

During the HPP process natural food products are submerged in water and then subjected to very high water pressure, drastically reducing the presence of spoilage microbes. In particular, the process neutralises E.Coli, Salmonella and Listeria.
The process is an output from a partnership with a North American university which has over 20 years of research and development experience in high pressure food preservation using hydrostatic pressure.
However, the manufacturer (All Natural Freshness) highlights that HPP machines are heavy, expensive and space-consuming. This needs to be taken into account when a purchase is being considered. HPP machines require a minimum of 2,000 square feet of floor space and an engineered floor and footings not typical for a production facility. The most popular machine supplied by All Natural Freshness costs in the range of $1.75m to $2.4m for purchase and delivery.
The content in this entry has been obtained from publicly available information sources only (e.g. press releases, website and trade press articles) and is subject to completion of a validation process with the technology supplier.

Potential Benefits

The process gives a significantly extended shelf life, in the region of 2-3 times the shelf life of a well packaged product in its natural state. The manufacturer estimates that this could lead to a reduction in food and drink waste for treated products of up to 83%.

Intellectual Property

This process is the proprietary technology of All Natural Freshness, a company arising from a partnership between Garden Fresh Gourmet and Avure Technologies.

Consultant View

There are other suppliers of HPP technologies and processes. Readers interested in this technology should search the database for other relevant entries, and should also consider other approaches and technologies available which seek to extend the shelf life of food products. Readers interested in alternative approaches should make further searches of the REID database using combinations of filters and terms such as “shelf life extension”, “barrier”, “active packaging”, “modified atmosphere”, “controlled atmosphere”, “antimicrobial” and “scavengers”.

Contacts and Further Information

All Natural Freshness, inc.
745 South US 131, Three Rivers, MI 49093
P.O box 87, Jones, MI 49061
Tel: 001 269.858.3062

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