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High-pressure processing equipment typically applies around 6,000 bar to inactivate pathogens and spoilage micro-organisms without heat or additives. This non-thermal method is an ideal means of extending the shelf life and preserving the desirable qualities of food and beverage products. Also ensuring the minimisation of waste and energy use, it is preferred to thermal pasteurisation for clean-label, preservative-free production. Get in touch with the listed suppliers and buy with confidence.