Recognise your product
Chilled curry sauces, soups, cooked meal components and prepared vegetable dishes are starting points for a suitability discussion. A complete meal may behave differently from its separate ingredients.
Prepared meals
Could your fresh meals reach further?
Explore whether a longer chilled life could help your meals reach new customers, reduce waste and give retailers more time to sell.
Tell us about your product →
Start with your product
The commercial question
Would additional usable selling time make a new delivery route or retail listing worthwhile? Compare any benefit with processing, packaging, testing and chilled transport costs.
What we would explore
Recipe, acidity, texture, pack format and target microorganisms all matter. Rice, dairy, meat and mixed ingredients need particular attention to the complete preservation approach.
What would a useful trial tell us?
Measure the difference
- Product quality before and after treatment.
- Safety and shelf life under the intended storage conditions.
- Packaging performance and usable yield.
- Processing and logistics costs against the business benefit.
Build the right evidence
For ready meals, conventional chilled HPP is not a sterilisation process. It does not reliably inactivate bacterial spores. Cooking, formulation, chilled storage and appropriate validation remain part of the safety assessment.
Explore the questions together →Start with a conversation
You do not need a finished technical brief. Tell us what you make, what you want to improve and where you would like to sell.
Could HPP work for your product? →We are exploring shared-access HPP for the South West. A regional processing service is not currently available.