About HPP


HPP(High Pressure Processing) is a high tech processing technique controlling microbes with a high level of hydrostatic pressure between 100 ~ 1,000 MPa. It preserves the original quality compared to heat pasteurization, so customers can enjoy the original taste, aroma and texture of foods for a longer period. Also, this is an eco-friendly processing method because there is no use of chemicals and only use of water and electricity. Wooyang introduced HPP facilities in 2004 to provide more fresh and more delicious foods.

High Pressure Processing

HPP controls microbes of packed/unpacked liquid or solid food products by hydrostatic pressure between 100 ~ 1,000 Mpa.


It extends shelf-life period and minimizes the change of food’s original taste, aroma, texture, and nutrients.


The cold pasteurization technique can apply to fresh fruits, juices, smoothies, soups, salads, sauces, meat products, poultry, seafood, shellfish, etc. This technique provides fresh and healthy natural food to customers.