This cold technology preserves flavors, colors and nutrients, without heat treatment. Ideal for demanding professionals, High Pressure Processing (HPP) guarantees a quality similar to frozen in fresh form. We explain everything!
Why does HPP change everything for fresh fruit purées?
High Pressure Processing (HPP) transforms the preservation of fresh fruit purées by eliminating the constraints of traditional methods. This unique “cold treatment” process is applied to freshly processed fruits — which are naturally sensitive to heat. Unlike heat treatments, which alter flavors, colors and nutrients, this process works cold (up to 6,000 bars) to neutralize bacteria and enzymes, without additives or heat. The result: ready-to-use purées and coulis, with preserved freshness and taste intensity, ideal for the demanding creations of artisan professionals.
Furthermore, this cold pasteurization technology ensures extended shelf lives (13 months) without any alteration of the organoleptic qualities of our fruit purées and coulis.
A major advantage for professionals seeking premium quality, without compromise.
HPP vs. heat treatment: what is the difference?
The choice between HPP and heat treatment depends on your priorities in terms of quality and practicality.
Heat treatment: Destruction of micro-organisms through heat, but with unwanted side effects: loss of vitamins, modification of textures and aromas, and sometimes a “cooked” taste.
HPP: Inactivation of pathogens through hydrostatic pressure, without heat. The purées retain their original freshness, their vibrant color and their intact nutritional and aromatic profile. Another advantage: an extended fresh shelf life (+2°C/6°C), without resorting to freezing. For pastry chefs, ice cream makers, restaurateurs and mixologists, this technology delivers fruit purées with no compromise on quality, as if biting into a fresh fruit!
How to store fresh HPP fruit purées?
We chose High Pressure cold treatment for our fruit purées and coulis to offer a fresh +2°/6°C range of identical quality to frozen.
The fruit purées and coulis are packaged in 1kg Doypack pouches, with a best-before date of 13 months at +2°/6°C. After opening, the product keeps for 6 days at +2°/6°C.
What are the advantages of High Pressure Processing (HPP) vs. frozen?
The concrete benefits of this technology are directly linked to time savings (no thawing required), immediate implementation and the ability to portion — without any variation in brix — the precise quantity needed for a recipe, in any circumstance. The doypack spout allows for precision in the use or portioning of quantities.
Unlike frozen, chilled HP fruit purées also free up storage space!
We also offer chilled HP fruit purées in large formats, 5 and 10kg!
Particularly suited to pastry and ice cream making, the convenience of flexible pouches in large 5-10 kg formats gives them great flexibility of use in response to the needs for flexibility and variation in production during the season.
A clip-on cap preserves the organoleptic qualities and shelf life of the product during use. From an environmental standpoint, our flexible pouches require 10 times less plastic compared to a bucket, and thus contribute to significantly reducing your waste processing costs.
Ambassador testimonial: why are pastry chefs and ice cream makers adopting our chilled HP range?
Discover the testimonial of Alain CHARTIER, Meilleur Ouvrier de France and World Champion of Frozen Desserts 2003, and ambassador of La Fruitière du Val Evel for over 20 years:
“As an artisan ice cream maker, the quality of my ingredients is non-negotiable. I have been using La Fruitière du Val Evel’s High Pressure (HP) treated fruit purées for over 10 years, it is a guarantee of quality: intense flavors, a perfect texture and an unmatched freshness, with no compromise on quality. You find the pure taste of the fruit, as if I had crushed it myself.
Whether for my sorbets, my glazes or my entremets, the purées integrate perfectly into my recipes, with a stability that allows me to work with complete peace of mind. Furthermore, the chilled HP fruit purées save us valuable time as they are ready to use; the large 5 and 10kg formats are also very practical in our lab! This cold process respects the fruit and elevates my work, every day.”
Do you have any other questions about our HP fruit purée ranges? We are here for you 🙂