Why Savor Brands Packaging Passes the High Pressure Test

High pressure processing is a food safety method that uses extreme pressure to destroy harmful bacteria without changing the taste or texture of the food. At the Wahiawa Value Added Product Development Center in Hawaii, this process is giving small businesses new ways to deliver safe and fresh products. Savor Brands packaging is one of the few approved options that can handle the full power of the HPP chamber. When you hear the words high pressure, it might sound intimidating. In the world of food safety, it is actually a major advantage. High pressure processing, also known as HPP, protects food while keeping its natural taste, texture, and nutrition.

How the HPP Chamber Works

At the Wahiawa Food Innovation Center, products are placed into blue tube-shaped baskets. These baskets are loaded into a large chamber. Once sealed, the chamber pumps water at extremely high pressure and maintains it for a few minutes. This intense pressure destroys harmful bacteria and pathogens, making the food safe to eat. After the process is complete, the pressure is released and the food emerges fully pasteurized and ready for sale.

Why Savor Brands Packaging Excels in the Chamber

Not all packaging can survive the conditions inside an HPP chamber. Savor Brands packaging is built to hold strong against the powerful water pressure. It protects the product without leaks or broken seals. Because it performs reliably under these extreme conditions, Savor Brands is included on the approved packaging list for HPP use. Advantages of Using HPP with Savor Brands Packaging • Extends shelf life without heat damage • Keeps flavors, colors, and textures intact • Ensures food safety by removing harmful bacteria • Maintains packaging integrity throughout the process For food processors in Hawaiʻi, this technology is a safe way to create safe products that last longer while keeping quality at the highest level.