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Shelf life: Up to +5 times

Organoleptic and nutritional qualities 100% preserved

Compliance with export regulations

Guaranteed brand protection

Product features:

Seafood products are excellent candidates for HPP treatment. The use of High Pressures is able to inactivate pathogenic agents such as Anisakis, Norovirus, Vibrio, Listeria, E. coli, ...) guaranteeing safe foods also for export and with a longer shelf life which can reach over 30 days ; these results can lead to the reduction/cancellation of waste and better management of supplies and orders. In the case of bivalve molluscs (clams, mussels, cockles, oysters...) and crustaceans (lobsters, lobsters, crabs...), HPP also has the incredible advantage of inducing the immediate detachment of the edible part from the shell/carapace, dramatically increasing shelling speed and yield.

What are the applications of HPP for seafood?

• Fresh fish

• Cephalopod molluscs (cuttlefish, octopus, squid…)

• White meat fish (cod, sea bream, sea bass…)

• Marinated fish

• Sushi

• Ready to Cook (fishburgers, meatballs, stuffings…)

• Gastronomy preparations (sauces, soups)

• Bivalve molluscs (clams, mussels, cockles, oysters…)

• Crustaceans (lobster, crayfish, crab…)

• Semi-prepared for Ho.Re.Ca.

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