HPP (High Pressure Processing) is widely known in the food industry. But it has significant limitations: it is discontinuous, expensive at scale, and does not homogenize. UHPH shares some physical principles but is a radically different technology in concept and application. We explain the key differences so that process managers can make informed decisions.
Clean label: the new demand of the European consumer and its implications for the industry
15 de July de 2026
68% of European consumers read the ingredient list before purchasing*. ‘Preservative-free’, ‘additive-free’, and ‘organic’ are no longer niches: they are
