High Pressure Processing : What and Why?

You know if you’ve ever tasted Metabrew that it’s fresh as can be -- and you know if you’ve ever read our list of ingredients that it’s short as all get out.  We like keeping it real, and real simple, so we knew that adding ingredients that looked like they could’ve come off the back of a shampoo bottle was a no-go. But have you ever wondered how Metabrew stays so fresh for so long?

Turns out, all you need to do to keep Metabrew from smelling like a fondue room is squeeze the living crap out of it (and by squeeze, we mean exposure to water pressure upwards of 80,000 PSI — that’s high enough to make those scary glowy creatures in that Planet Earth episode squeamish).

It’s called HPP y’all, and it stands for High Pressure Processing. In a nutshell, it’s like plopping a bottle of Metabrew in a big steel nutshell, filling the nutshell with water, and raising the pressure to the point where all the mold, bacteria, and other little living dudes swimming around shed their mortal coil. The best part is, the process doesn’t harm the ingredients, or the wealth of nutrients therein, just the micro-organisms and mold that make food smell like feet.


Thumbnail photo creds to the Hip Hop Wiki. And infographic creds to Hiperbaric.