Ingredient format
HPP
Treated with very high pressure instead of heat: close to fresh in flavor, with a longer life than fresh.
What it is
What HPP means
HPP stands for high pressure processing. The product is sealed in its package and then put under very high water pressure, which inactivates many of the microorganisms that cause spoilage, without heating it.
Because there is no heat, HPP product keeps a flavor, color and texture close to fresh, and lasts longer than untreated fresh product.
Storage and shelf life depend on the product; ask us for the details on any ingredient.
How it compares
HPP versus similar formats
The formats buyers most often weigh it against, and what actually differs.
HPP vs.
Aseptic
Aseptic product is heat-sterilized and shelf-stable at room temperature until opened. HPP uses pressure, not heat, so it tastes closer to fresh, but it is not shelf-stable at room temperature.
HPP vs.
Fresh
Untreated fresh product has the shortest life. HPP keeps a flavor, color and texture close to fresh while lasting longer.
Not a format we currently list.
In manufacturing
What it's used for
HPP is used where an ingredient should taste fresh and heat would spoil it. Common uses include:
- Guacamole, dips and spreads
- Sandwiches, wraps and burritos
- Dressings and sauces
- Smoothies and juices
What we supply
HPP ingredients
One ingredient is currently listed as HPP. Cuts, pack sizes and specs are on each ingredient's page.
Don't see what you need? Ask us — we can usually source it. Or see all formats.