HPP-processed fruit and vegetable juice and beverages

HPP low-temperature sterilization technology is a non-thermal physical sterilization method. Fruit and 

vegetable juices and beverages treated with HPP not only effectively extend the shelf life, but also retain

 the fresh taste and nutritional components of fruit and vegetable juices and beverages. The main value 

of HPP low-temperature processing lies in the development of disruptive functional products that are 

natural, organic, and free of preservatives.

The main advantages of HPP processing fruits and vegetables:

* Low-temperature processing, locking in nutrients and moisture, keeping the taste fresh and original.

* Low-temperature sterilization, no need to add preservatives, can extend the shelf life of the product

* Promote the development of new functional products

* Widely applicable to various fruit and vegetable products

If you are searching HPP processing fruits and vegetables solutions,feel free contact win-win .