Pascal Processing brought HPP, or High Pressure Processing, to the Netherlands in 2011, making it the first and most advanced HPP service provider in Europe.

Food is perishable by nature, but can be made more durable by means of traditional preservation techniques, such as pasteurization (short-term heating), sterilization (prolonged heating) or by adding preservatives. The disadvantage of this is that it comes at the expense of the nutritional value, vitamins, taste and appearance of the product.

With HPP, packaged foods, such as meat (products), fish, egg products, juices, dips, etc. are put under very high water pressure so that bacteria and fungi are inactivated. The original nutritional values ​​and vitamins are also preserved through HPP. HPP is also the answer to listeria, salmonella and E.coli and it extends the shelf life of a product 3 to 5 times. This contributes to the reduction of food waste (loss), CSR objectives (no food throwing away and energy saving) and an improvement of the logistics chain and the export area.

Pascal Processing is one of the residents of Food Tech Brainport from the very beginning. With HPP we have in-house preservation technology in the field of shelf life and clean label. Pascal Processing also actively participates in projects. In recent years, for example, they have been actively involved in the provincial Makel Schakel program and we have already introduced many entrepreneurs to HPP.

In July 2021, due to their rapid growth, Pascal Processing moved to their new building, which is adjacent to that of Food Tech Brainport. No longer in our building, but still part of Food Tech Brainport. And we are proud of that!