Made with HPP technology
It maintains its characteristic green color. High pressures produce a partial inactivation of the enzyme Polyphenol Oxidase (PPO), which is responsible for the browning of this food. Thanks to this phenomenon, the characteristic green color of the avocado remain stable for a longer time.
100% natural product with all its original flavor and freshness. As it is a cold process, as well as the color, its flavor remains unaltered and all its nutrients are preserved. The use of high pressures makes it possible to dispense with additives and achieve a natural product for longer.
Longer shelf life. With the HPP technology, it is possible to reach between 6 and 8 weeks of useful life, during which the organoleptic properties of the product remain unchanged.
Food safety. The effectiveness of the technology guarantees the correct inactivation of microorganisms reaching long useful lives.