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Ypsicon successfully develops new UHPH equipment for preserving high viscosity foods 

Ypsicon has successfully developed and validated a new generation of UHPH lines for preserving high-viscosity liquid food products in healthier and more natural conditions. The new UHPH line is already available to run trials for companies, and it has been developed by Ypsicon in the underPRESSURE project, aimed at developing and testing a technological solution based on Ypsicon's patented ultra-high pressure homogenization technology, to preserve and stabilise ‘high’ viscosity liquid foods in a single phase and with a healthier and more natural process, thus meeting the increasing demand for foods with fewer additives and cleaner labels. 

This project has been co-funded by the EIT Food (European Institute of Innovation and Technology, Food division), and it involves a consortium of 5 companies from three different countries (AZTI, Acesur, Fraunhofer IVV, Puratos, and Ypsicon).

Partners: AZTI, Acesur, Ypsicon (SP), Fraunhofer IVV (GE), Puratos (BE)


Funding: UEEIT Food – KAVA – Innovation


Programme Duration: January 2020 – December 2020

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