Webinar in Portuguese where we explain how High Pressure Processing (HPP) has become the best ally for brands that want to offer quality, safe and fresh products with aextemded shelf life.
HPP is the best solution for plant-based brands. Among its many advantages, this non-thermal technology increases the shelf life of plant-based foods by 2 to 10 times and makes it possible to offer a clean-label product while keeping its nutritional and organoleptic properties intact. Together with Hiperbaric’s food technology experts, our customers Jaguacy (Brazil), a manufacturer of avocado-based products, and Sopas Graciete (Portugal) explain their own success stories and how HPP technology has helped them grow and differentiate their brands in the market.