High Pressure Processing Kegs

Petainer and Hiperbaric partnered to launch the first keg for High-Pressure Processing (HPP) of beverages. Petainer has over 35 years of expertise in designing and manufacturing high-quality and cost-efficient packaging solutions, and Hiperbaric is the leader in High-Pressure Processing (HPP), a non-thermal pasteurization technique based on the application of high levels of hydrostatic pressure transmitted by water. Petainer Kegs are manufactured with sustainable PET, which uniquely allows them to undergo the HPP process. Large format packaging for HPP is a breakthrough innovation, widening the possibilities for producers to enter new markets by serving their products on draught, not just in single serve packaging. The benefits of Hiperbaric technology combined with Petainer’s sustainable and low-cost packaging solution transforms the landscape for beverage producers looking to expand their sales footprint and gain increased margin.

How does the process work?

The process begins with the product filled into the sterile Petainer Keg that has been purged of oxygen. The keg then goes through the HPP process—pressurized up to 87,000 psi to inactivate spoilage microorganisms and foodborne pathogens, such as Salmonella, E. coli, and Listeria. The keg can be easily taken to a location (juice bar, coffee shop, taproom, etc) to be dispensed using nitrogen in the same way that beer is dispensed. The use of nitrogen in beverages enables it to maintain its shelf life in the keg, even if it’s dispensed over a period of one to two weeks.

Application	Before HPP	After HPP	Application	Before HPP	After HPP
Cold Pressed Juice	3-10 days	60-120 days	Nut milks	3-5 days	21-60 days
Fruit-based water	3-10 days	45-90 days	Cocktail	30-45 days	75-120 days
Cold brew coffee and tea	21-45 days	60-120 days	Beer	30-60 days	4 months @ 20 Celsius
Probiotic and fermented	3-10 days	45-90 days	Wine	6 months	6 months @ 10-15 Celsius

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