High Pressure Processing allows ready-to-eat (RTE) meals made with meat, seafood, fish, vegetables or carbohydrates to obtain longer a safer shelf-life while preserving the homemade taste and avoiding overcooking. HPP can improve shelf life of ready to eat meals three or four times initial shelf life.
- Ready-to-eat meals
- Tapas
- Pasta and tomato-based sauces
- Pureed food
- Soups
- Gazpacho
- Sauces
- Dressings
