FAQs
HPP is a process in which packaged foods are treated under extremely high water pressure. This reliably inactivates germs without any loss of taste, nutrients, or texture.
Food products are placed in a special chamber in their packaging and subjected to high pressure of up to 6,000 bar. The effect is uniform throughout the entire product – without heating and without chemical additives.
Longer shelf life without preservatives
Natural taste, color, and texture are preserved.
Reliable inactivation of germs and bacteria
Reduces food waste
The label identifies products that have been treated according to clearly defined criteria: longer freshness, no additives, and tested safety. It stands for transparency and verified quality.
Products bearing this label display the HPP QUALITY logo on their packaging. The two arrows symbolize the most important criteria: longer shelf life and the absence of additives.
Application of the HPP method according to recognized standards
Proven longer shelf life
No preservatives or chemical additives
Sensory quality unaffected by heat
Transparent documentation and regular monitoring
Yes. HPP reliably inactivates germs and bacteria. Products remain safe without the need for preservatives or chemical additives.
No. HPP works without heat. The taste, color, and texture of the products are naturally preserved.
Yes. Longer shelf life means products are disposed of less frequently, resulting in less food waste.
HPP supports sustainable food production because it generates less waste and eliminates the need for additives. The process itself uses only water and pressure, no heating.
HPP is suitable for liquid, pasty and solid foods that fit into pressure-resistant packaging, e.g. juices, smoothies, sausages or plant-based products.
HPP Europe sets the criteria, verifies evidence, and ensures the consistent application of the label. Manufacturers must regularly document compliance with the standards.
Yes. Numerous studies confirm the safety, durability, and benefits of the procedure. HPP Europe provides information on recognized studies and publications.
No. HPP requires specialized machines that generate several thousand bar of pressure. The treatment is only possible in professional facilities.
Products with this label are available in supermarkets, specialty stores or online.
Frequently asked questions about HPP QUALITY
The HPP QUALITY label identifies food products that are preserved using High Pressure Processing (HPP) in a particularly gentle way.
This page contains the most important questions about the process, the advantages, the criteria of the label and the safety of the products.
The aim is to transparently demonstrate how HPP works, which standards are adhered to, and what benefits consumers derive from HPP-qualified products.