The global leaders in developing high pressure technologies for 25 years
Continuous efforts in R&D; and innovation to offer more efficient equipment for our customers
We actively contribute to the economic, industrial and educational development of society
High Pressure Processing (HPP) is a non-thermal method of processing food and beverages, based on the application of high hydrostatic pressure transmitted through water. It offers numerous benefits for food and beverage companies.
Also known as high-pressure pascalization or cold pasteurization, HPP is a non-thermal (5–20 °C) preservation technique that ensures food safety and extends shelf life while maintaining the optimal qualities of fresh products
JUICES AND BEVERAGES
AVOCADO PRODUTCTS
SALSA, PLANT-BASED AND FRUIT PRODUCTS
PHARMA AND COSMETICS
MEAT PRODUCTS
SEAFOOD PRODUCTS
READY TO EAT MEALS
DAIRY PRODUCTS
PET FOOD
KIDS FOOD
Since 2005, we’ve been committed to quality, innovation, and sustainability, becoming one of the first in Lithuania to use freeze-drying technology. To further extend shelf life and preserve natural product qualities, we invested in high-pressure processing (HPP) – a modern, eco-friendly method that uses only electricity and water. This ensures our products stay fresh and nutritious without compromise.
We work closely with local farmers to source the finest ingredients and collaborate with research institutions to stay at the forefront of innovation. Our experimental plant farm allows us to develop unique products and fulfill custom orders using advanced processing methods.
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Extended shelf life and food safety
HPP eliminates harmful pathogens and spoilage microbes, keeping products fresh and safe for much longer.
HPP eliminates harmful pathogens and spoilage microbes, keeping products fresh and safe for much longer.
Clean-label, preservative-free products
Natural taste, texture, and nutrients are retained without the need for artificial additives.
Natural taste, texture, and nutrients are retained without the need for artificial additives.
Reduced food waste across the supply chain
Longer shelf life allows for better production planning and less spoilage in retail and at home.
Longer shelf life allows for better production planning and less spoilage in retail and at home.
Eco-friendly, non-thermal technology
HPP uses only electricity and water—no heat—making it a sustainable and environmentally responsible solution.
HPP uses only electricity and water—no heat—making it a sustainable and environmentally responsible solution.
DELIVERY
PROCESS
Cold storage
Aerospace
Automotive
Medical Implants
Industry
Nuclear
Petroleo Y Gas
Spores require additional treatment
HPP alone doesn’t inactivate bacterial spores; combined solutions with heat are often needed for full control.
HPP alone doesn’t inactivate bacterial spores; combined solutions with heat are often needed for full control.
Moisture content is essential
Products must have water activity above 0.8 for HPP to be effective — dry items aren’t suitable.
Products must have water activity above 0.8 for HPP to be effective — dry items aren’t suitable.
Possible minor texture changes
Some protein-rich foods, like meat or eggs, may change slightly in texture or color, but taste remains.
Some protein-rich foods, like meat or eggs, may change slightly in texture or color, but taste remains.
Doesn’t affect molds or yeasts
HPP is highly effective against bacteria, but not against fungal organisms — relevant for longer shelf-life products.
HPP is highly effective against bacteria, but not against fungal organisms — relevant for longer shelf-life products.
Combination methods are evolving
Researchers are testing HPP with mild heat or acidity to improve safety while preserving fresh product quality.
Researchers are testing HPP with mild heat or acidity to improve safety while preserving fresh product quality.
