WITH HPP, FROZEN LOBSTER RETAINS ALL ITS FLAVOUR AND NUTRITIONAL VALUES

It is a well-known fact that lobster is a product much-loved by chefs and the most demanding palates.

However, perhaps not everyone knows that there are important similarities in terms of quality and characteristics between an HPP (high pressure processing) frozen lobster and one that has just been caught.

The great advantages of high pressure processing (HPP) is that, thanks to the lack of heat treatment, the sensory and nutritional values of the lobster are preserved, thus retaining the initial freshness for the product’s entire shelf life, as well as guaranteeing its safety.