High Pressure Processing
High Pressure Processing (HPP) uses chilled water pumped into a high-pressure chamber to kill bacteria and other pathogens in food and beverages. Pressure within the chamber is up to 87,000 psi and only 7.5 minutes is required for the process to complete.
This method extends the shelf life of the items 4 to 6 times over its current shelf life, while preserving the taste and nutritional value of the food and beverages.
The extended shelf lives make for safer food and beverages, presenting new product opportunities for food manufacturers and retailers to capitalise on the technology to create premium and healthier foods.
A proven technology, HPP is in use in the USA, Europe and New Zealand. WLNA is proud to be the first company to introduce the toll technology to Singapore’s F&B industry. Currently under trial, WLNA expects its HPP facility to be ready for operation by Q3 in 2017.