High pressure processing’s advantages leave food and beverage processors with two choices to achieve an end product that has been HPP’d—use a toller or buy the equipment. 

Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.

Texas Food Solutions, a high pressure processing toller in Houston, has seen increased sales of its staple products that have a long shelf life thanks to the technology.

With meat production on the rise—in fact tripling over the last four decades, according to the Worldwatch Institute—HPP (high-pressure processing) has proven itself not only to kill dangerous microbes, but also to extend shelf life by a factor of two to four times. Trouble is, with these merits, HPP meats tend to lose their color, which is a turnoff to some consumers.