HPT is a method of extending the shelf life of packaged food and beverage products using extremely high cold water pressure. The process leads to the elimination of harmful bacteria while maintaining a fresher taste, higher yields of vitamins and enzymes than the pasteurized versions.

HPT can be used on a variety of fresh food products including juices, dips, salsas, dairy, meat products, seafood products, and even cosmetics. All products are subjected to pressures between 100 and 600 MPa. High Pressure Technology is recognized by the FDA, USDA, Health Canada, EU and several other authoritative regulator bodies, for increasing shelf life and meeting food safety standards without preservatives.

Eligible Cold Pressure Council members can use the High Pressure Certified® Mark to help identity the benefits delivered by High Pressure Processing Consumers will recognize the value of products that carry the HPC mark.