Pascal Processing is a certified toll station for HPP. Pascalization or High-Pressure Processing (HPP) is a mild preservation technique for packaged fresh food and food products. Pascal Processing uses this HPP technique to put packaged foodstuffs under very high pressure. They use purified water and pressures up to 6,000 bar or 87,000 psi. The product is treated under ultra-high-water pressure, which inactivates micro-organisms. The low temperature of the treatment results in a lingering taste, smell, appearance, texture and nutritional value. The quality of the products is almost fresh.
Pascalization technology extends the shelf life of cooled, fresh products such as fruit juices, smoothies, sauces, meat and meat products, dips, ready meals, and shellfish.