American Pasteurization Company adds Hiperbaric 525 system to expand high-pressure processing in Milwaukee

New equipment targets higher throughput for refrigerated foods and beverages

American Pasteurization Company (APC) has expanded high-pressure processing (HPP) capacity at its Milwaukee-area facility by installing a Hiperbaric 525 system, a move aimed at handling increasing volumes of refrigerated foods and beverages that rely on non-thermal pasteurization.

HPP is a preservation method that uses very high hydrostatic pressure—rather than heat—to inactivate pathogens and spoilage organisms in sealed, packaged products. The approach is widely used to extend shelf life while maintaining product attributes associated with “fresh” positioning, and it is frequently adopted by brands seeking to reduce reliance on chemical preservatives.

What the Hiperbaric 525 adds

The Hiperbaric 525 platform is designed for high-volume “in-pack” processing. Manufacturer specifications list a 525-liter vessel and throughput around 3,210 kilograms per hour (about 7,080 pounds per hour) at pressures up to 600 MPa (87,000 psi), depending on configuration and operating conditions. The system can be configured with different intensifier arrangements and can be expanded by adding intensifiers, allowing operators to adjust production capacity as demand changes.

APC’s expansion focuses on increasing overall throughput and improving scheduling flexibility—key factors for customers operating in refrigerated supply chains where processing windows, cold storage constraints and distribution timing can be decisive.

Why Milwaukee is a focal point

APC selected its Milwaukee facility as a site for the additional capacity as part of a broader strategy emphasizing redundancy and regional coverage. The Milwaukee location supports integrated workflows that can include manufacturing, filling, HPP, packaging and downstream logistics support. APC operates additional capacity in the Midwest and on the West Coast, including a facility in West Sacramento, and describes both sites as SQF-certified.

The tolling model and who it serves

APC operates as an HPP “toller,” providing fee-for-service processing for brands that do not own HPP equipment. The tolling model can shorten time to market and reduce capital costs for emerging and mid-sized companies, while also giving larger brands additional capacity without building dedicated lines.

Product categories commonly associated with HPP include ready-to-eat foods and refrigerated beverages; APC has cited demand growth in segments such as baby food, dips, proteins and refrigerated drinks as drivers of additional capacity. HPP is typically applied after products are packaged, making packaging selection, validation testing and process controls central to commercialization.

• Technology: non-thermal pathogen reduction using high hydrostatic pressure
• Equipment: 525-liter in-pack HPP vessel with high-throughput design
• Business impact: more processing capacity, greater scheduling flexibility, additional redundancy

The installation also highlights continued investment in HPP infrastructure as refrigerated brands seek longer shelf life and consistent food-safety performance without heat-based pasteurization.