High Pressure Processing (HPP)
High Pressure Processing (HPP) is a cold pasteurization technique by which products, already sealed in their final packaging, are placed in a container and subjected to high pressure (87,000 psi). This inactivates the vegetative flora (bacteria, viruses, yeasts, molds and parasites) present in food, extending the product shelf life and ensuring food safety. MCC has created a label that can inform the consumer whether or not the product has been protected by HPP technology. Once activated by pressure, the check mark appears and the ink color change is irreversible.
- Durable label that can actively verify that the product has undergone the pressurization process
- Possibility of high opacity
- Flexo and Rotary Screen