This process prolongs the “sell by date” of liquid and solid products,
by preserving the sensory and nutritional quality which is usually reduced with
pasteurisation. Hyperbaric is a cold pasteurisation technique (between 4,000
and 6,000 bars) which represents a real alternative to thermal or chemical
This company offers a reasonably priced hire service for each 200 kg approximately, and is aimed at producers of IV and V range food products.