Potentialities of HPP in the preservation of sugarcane juice

Potentialities of HPP in the preservation of sugarcane juice

Asia and South America are the worldwide main producers of sugarcane being this juice a very popular beverage. In fact, cane juice is an extremely refreshing, and health promoting drink. It is typically sold by street vendors that freshly squeeze the juice for immediate consumption due to its high perishability and challenging preservation. High Pressure Processing (HPP) is a non-thermal technology capable to maintain its natural attributes throughout refrigerated storage. It prevents the changes induced by thermal methods, whilst delivering a safe product and extending the shelf life to expand to new markets worldwide.

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HPP baby food, natural and nourishing products ever after

HPP baby food, natural and nourishing products ever after

Parents always look for healthy and nourishing products to feed their children. Still, due to the frenzied rhythm of the modern lifestyle, they lack the time to daily prepare homemade baby food. High-pressure processing (HPP) allows developing minimally processed refrigerated infant products that are safe and with a long shelf-life. These products are yummy and nourishing just like those freshly made at home. Consequently, the number of HPP ready-to-eat baby food products is increasingly growing with more and more companies placing a variety of new products in the market.

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Hiperbaric’s risk assessment for Clostridium botulinum in HPP coconut water

Hiperbaric’s risk assessment for Clostridium botulinum in HPP coconut water

Tender coconut water clearly enjoys the benefits of High Pressure Processing (HPP) since color, flavor and nutritional changes induced by traditional heat preservation methods are prevented. Nonetheless, food safety concerns regarding the control of Clostridium botulinum spores by HPP in the low-acid tropical juice restrict its commercialization in some regions. Hiperbaric is conducting extensive research to evaluate C. botulinum risk in tender coconut water aiming to demonstrate that HPP is a suitable preservation technology to extend shelf life and guarantee safety of this delicate beverage.

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WEBINAR: HPP for Avocado Products. Shelf-life Extension, Clean Label and Premium Quality

High pressure processing (HPP) is the only non-thermal preservation technology for avocado products that meets the high-standard requirements of both consumers and manufacturers: premium quality, clean label, safety, and extended shelf-life. Join us for our next webinar – HPP for Avocado Products: Shelf-life Extension, Clean Label and Premium Quality. We hosted the English webinar on Wednesday, July 15th and the Spanish webinar on July 22nd.

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Hiperbaric installs its 300th HPP machine at Calavo Growers

Hiperbaric installs its 300th HPP machine at Calavo Growers

Hiperbaric has come to an agreement to install its 300th machine with Calavo Growers, one of the most representative leaders in the Mexican avocado industry. With this milestone and more than 20 years of experience, specialization and innovation, Hiperbaric consolidates as the global leader in HPP technology with more than 60% of market share worldwide.

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Facts and Myths of HPP Pet Food, guidance for the industry

Pet diets based on raw meat have been increasingly perceived as healthier than kibble or canned food. However, it must be noted that raw pet food poses a health risk for both pets and humans, as it can be contaminated with pathogenic bacteria. HPP is an excellent method to control food-borne pathogens with minimal impact on the nutritional composition of the food. Still, many myths surround HPP pet food, such as degradation of nutrients, inactivation of enzymes, or inefficient control of pathogens. Read more to discover some facts and myths about HPP pet food. 

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New Hiperbaric 55, design and productivity for a HPP equipment with excellent features

New Hiperbaric 55, design and productivity for a HPP equipment with excellent features

Hiperbaric works permanently in the search of new industrial solutions, which immerse food companies in the exciting world of HPP technology. The company launches the new Hiperbaric 55 model with improvements in design, accessibility and reliability; reducing maintenance times and increasing the productivity and useful life of the equipment.

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Webinar: HPP for Juices and Beverages. Natural, preservative-free and with an extended shelf-life

 

Juices and beverages have established themselves as the fastest growing HPP application in the world. This is due to an increase in demand for fresh, all-natural and better tasting beverages, which can only be achieved using a non-thermal preservation method such as HPP. Hiperbaric hosted a webinar focused on the characteristics and benefits of HPP juices and beverages. In addition, we presented the success stories of Preshafruit, the first beverage manufacturer to use a Hiperbaric in-pack HPP machine, and Hermes Boisson, the first beverage manufacturer to leverage the Hiperbaric Bulk technology. Learn more details about the webinar in this blog.

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HPP beverages, evolution of demand in 2020

HPP beverages are the fastest growing application within High Pressure Processing (HPP). Thanks to the added value that it brings to brands: fresh-like products, extended shelf life and guaranteed food safety, it has become the best processing technology for beverage manufacturers. It also has allowed many brands to innovate new and disruptive products every year. We invite you to know what the HPP beverage trends are in 2020.

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