Recognise your product
Hummus, guacamole, vegetable dips, fresh sauces and soups offer useful starting points. Each recipe needs its own assessment; one successful product does not validate another.
Sauces, soups & dips
Keep the character. Explore the possibilities.
From a much-loved hummus recipe to a fresh curry sauce, discover what pressure processing could mean for quality, usable shelf life and distribution.
Tell us about your product →
Start with your product
The commercial question
Could less spoilage, a longer delivery window or larger production batches improve the economics? Start with current waste, selling time and the cost per pack.
What we would explore
Acidity, oil and water separation, colour, flavour, texture and pack seals. The aim is to understand what survives processing well and what might need development.
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
Low-acid recipes need particular care. HPP suitability and the full preservation system must be assessed before claiming a safe shelf life or removing preservatives.
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.