Visit to see high pressure food processing in action

This process prolongs the “sell by date” of liquid and solid products, by preserving the sensory and nutritional quality which is usually reduced with pasteurisation. Hyperbaric is a cold pasteurisation technique (between 4,000 and 6,000 bars) which represents a real alternative to thermal or chemical treatments.

This company offers a reasonably priced hire service for each 200 kg approximately, and is aimed at producers of IV and V range food products.