High pressure processing (HPP) gives consumers safe packaged fruit and vegetable products with fresh, just-prepared characteristics without additives or preservatives. HPP leaves juice not only safe, but also with a fresh, just-squeezed appearance and flavor, natural texture and nutrition, without any need for additives or preservatives. The products add great consumer value by retaining the sensory qualities, texture, color and nutritional content of the fresh-picked product. The extended refrigerated shelf life achieved by HPP increases distribution opportunities, reduces returns and sensitivity to cool chain abuse, and allows more efficient production scheduling.

     High pressure processing inactivates Salmonella, E. coli and Listeria monocytogenes in fruit and vegetable products. Processors can use HPP in their HACCP program to achieve the FDA requirement of 5-log reduction of pathogens in fresh juice. Consumers want foods that taste good and that are good for them. HPP makes this possible by retaining more of the taste, texture and nutrients in fruits and vegetable products.