NutriFresh Services to Open New Jersey’s First HPP Tolling Facility

EDISON, N.J. — NutriFresh Services, LLC, a subsidiary of NJ Frozen Storage (NJFS), is scheduled to open New Jersey’s first High Pressure Processing (HPP) tolling facility and purchase the first Hiperbaric 525 liter capacity machine to be used in New Jersey. Food and beverage producers will now be able to gain convenient and local access to HPP technology resulting in enhanced food safety and longer shelf life for their products.

NutriFresh Services, LLC, a subsidiary of NJFS, announced today that the company is scheduled to open the first HPP tolling facility in the New Jersey area within the next three weeks with a Hiperbaric 300 liter machine. Food and beverage manufacturers will now have convenient and local access to large-volume High Pressure Processing (HPP) technology. The HPP facility will reside inside NJFS’ frozen and refrigerated storage facility located minutes from NYC, New Jersey ports, Newark airport, and the strategic Route 95.

NutriFresh Services, LLC (NJFS) also announced that it will be the first proud owner of the state of the art Hiperbaric 525 liter capacity machine in the New Jersey area. The combined processing power of both machines, over 50 million pounds annually, along with its strategic location and significant cold storage capacity, will allow NutriFresh Services, LLC to be a one-stop shop for food and beverage needs.

Christopher Jenkins, Director of HPP Operations at NutriFresh Services, LLC, commentedHigh Pressure Processing (HPP) is an exciting technology that will allow food and beverage companies to manufacture safe and preservative-free products with the added benefits of extended shelf life and clean labels. NutriFresh Services, LLC will grant easy, safe, local and efficient access to these benefits along with our existing portfolio of services, which will tremendously support the growth and development of the food and beverage industries.”

HPP technology has been used commercially for over ten years in North America and mainland Europe and is growing at the rate of 20% per annum. HPP is an innovative technology that simply uses high pressure to safely and naturally inactivate harmful bacteria and viruses in food products while having minimal impact on the taste, texture or nutritional quality of the food. No heat, chemicals or preservatives are ever used in the process. HPP delivers greatly enhanced food safety while also extending the shelf life of products up to fourfold. The ability to deliver on both these fronts makes the use of the technology a very attractive proposition for processors, retailers and consumers. HPP also makes possible the production of natural, clean label preservative free, high quality products which are rapidly growing in popularity with global food consumers. HPP can be used across a wide variety of foods including meat, dairy, seafood, fruit, vegetable juices and ready-to-eat meals.

For more information contact sales@NJFrozenStorage.com

new Hiperbaric 525 for Nutrifresh

new Hiperbaric 525 for Nutrifresh

HPP Tolling opens Republic of Ireland’s first High Pressure Processing (HPP) central treatment facility in the National Food Park in Dublin .

Irish food processors gain convenient access to HPP technology resulting in longer shelf life for products.
Food processors in Ireland now have convenient access to High Pressure Processing (HPP) technology with the announcement today (16th October 2014) that HPP Tolling Ltd has opened their first HPP Tolling Station in the National Food Park. (FoodCentral, St. Margarets, County Dublin). HPP Tolling is an innovative company set up by experienced food industry promoter Liam Murphy and George Donohue. The company is supported by Enterprise Ireland, Teagasc and University College Cork.

HPP technology has been used commercially for over ten years now, mainly in America and mainland Europe and is growing at the rate of 20% per annum. HPP is an innovative technology that simply uses high pressure to safely and naturally inactivate harmful bacteria and viruses in food products whilst having minimal impact on the taste, texture or nutritional quality of the food. No heat, chemicals or preservatives are used in the process.

HPP delivers greatly enhanced food safety while also extending the shelf-life of products up to fourfold. The ability to deliver on both these fronts makes the use of the technology a very attractive proposition for processors, retailers and consumers. HPP also makes possible the production of natural, clean-label preservative free, high quality products which are rapidly growing in popularity with the global food consumers. HPP can be used across a wide variety of foods including Meat, Dairy, Seafood, Fruit, Vegetable Juices and Ready to Eat meals.

Making the announcement, Liam Murphy, Director at HPP Tolling, said: High Pressure Processing is an innovative Technology that allows food companies manufacture safer, clean-label preservative free products with extended shelf life. HPP Tolling gives all food companies in Ireland access to these benefits which will greatly support the continued growth and development of the Irish Food Industry at home and abroad”.

 

Mr. Michael Cantwell, Manager Food Division at Enterprise Ireland said: HPP Tolling is meeting an urgent and growing need for this technology across the Irish food industry. It is an internationally tried, tested and environmentally safe method of extending shelf life without affecting taste and texture. The barrier to entry for SME’s has to date been the capital cost associated with this technology which is essentially a cold pasteurisation technique. HPP Tolling with Enterprise Ireland’s support will now make this process available to Irish food companies. This will be a major boost for companies that are looking at export markets”.

 

Professor Alan Kelly of the School of Food and Nutritional Sciences at UCC has been involved with research into the benefits of HPP for food products for 15 years, and saidThis is a major development for Irish food companies, who can now take advantage of the unique advantages HPP offers for many food categories in terms of delivering safe and stable products of high nutritional and sensory quality. Applications of this technology are currently expanding at an enormous rate globally and so it is very timely that this very important development is happening now in Ireland”.

 

Mr. Pat Daly Head of Food Industry Development at Teagasc said High Pressure Processing (HPP) is a highly innovative and very exciting method for enhancing safety and shelf life of a variety of food and beverage products while maintaining nutritional status and quality of the product. This non-thermal process provides state of the art technology to the sector and will be an enormous asset in providing cleaner label products to satisfy consumer and market requirements for healthier, safer and tastier products. The opening of this facility is a significant support for the on-going growth and development of the Irish food and beverage industry and in particular for those accessing export markets. It is also a key asset for the on-going research programme in Ireland and in particular in Teagasc Food Research Centre Ashtown, where we are delighted to have this advanced technology available on our doorstep. We look forward to engaging in many successful collaborations with HPP Tolling and with the industry as we continue to deliver a strong science-based programme to support the growth and development of the sector.”

HPP Tolling will be using the 420 litre capacity system from Hiperbaric, the world leading manufacturer of HPP equipment for the food industry. The plant is located in Ireland’s National Food Park ‘FoodCentral’ St. Margarets, Co. Dublin, beside Dublin airport in close proximity to all major road networks as well as Dublin port.

Ends:

For further information contact:

Liam Murphy, Tel: 085 8700228 or email: hpptolling@gmail.com

George Donohue, Tel: 087 2465172 or email: hpptolling@gmail.com

Website – www.hpptolling.com

Hiperbaric 420 system

Hiperbaric 420 system

Hiperbaric, nominated to Edison Awards 2015

edison awardsThe company from Burgos, World leading manufacturer of High Pressure Processing (HPP) equipment for the food industry, is the first Spanish SME nominated to this prestigious American recognition.

After 10 years working and continuous innovation, Hiperbaric is proud to announce that has been nominated to the prestigious Edison Award. http://www.edisonawards.com/winners2014.php

The Edison Awards recognize excellence in new product and service innovation, new technologies development and products that make a positive impact in the World. Some of the winners in last editions include entities such as Space-X, Apple, Discovery Education, Mayo Clinic, Boeing, General Electric, Starbucks and Tesla.

“Hiperbaric has always been committed to innovation and technology development; it is in our genes as organization. Even so, it has been a huge surprise that a relatively small company like ours had been nominated to this global recognition” said Andrés Hernando, founder and CEO of Hiperbaric.

Although the Non-Thermal Pasteurisation effect of high pressure on foods has been known since the 19th Century, it was not until the 1990´s that the first HPP products were developed. Since 2000, High Pressure Processing has been successfully implemented in all type of food industries worldwide. “Hiperbaric has always been on the cutting edge of this technique and we are World leaders since 2005. We want a better World with better foods, more natural, fresh and safe, and this technology can significantly contribute to this target” Francisco Purroy affirms. “We are really glad to be part of Edison Award´s history, although we know it will be difficult to win it, given that we compete for it with multinationals such as General Electric, Philips, Sony, Microsoft etc”.

Hiperbaric has increased its sales again in 2014 and it expects to finish this year with a new record of over 40m € turnover. Every year  Hiperbaric is selling more HPP machines for food than all its competitors combined, and it offers the larger, faster and more productive systems in the world.

2014 INTERNATIONAL NON THERMAL PROCESSING WORKSHOP. OHIO STATE UNIVERSITY.

 

Ohio2014

21-23 October 2014.- The Ohio State University will be hosting the 2014 International Nonthermal Processing Workshop with the theme “Nonthermal Processing Systems for Healthy and Sustainable Foods”.

An exciting slate of speakers will be sharing recent advances, future research and commercialization opportunities of diferent nonthermal- processing technologies including high pressure processing, pulsed electric field processing, UV, cold plasma and food irradiation.

Participants will also have an excellent opportunity to network with experts from industry, government and academia.

Click here for further information.

WEFTA 2014.- Seafood Science for a changing demand. 9-11th June

44th WEFTA MEETING.- 9-11 June. Bilbao (Spain) hosted by AZTI (Tecnalia)

WEFTA 2014

The theme “SEAFOOD Science for a changing demand” will be covered and elaborated through the following seven session topics:

  1. Safety evaluation and emerging risks
  2. Seafood quality reassurance
  3. Integrity, authenticity and differentiation of products
  4. Sustainable use of catches and farming
  5. Advances in seafood processing technology and smart control
  6. Product innovation, consumer acceptance and expectations
  7. Seafood from the world for the European cuisine

As an innovative aspect, it has also been organized a session focusing on Continue reading

HPP in China & ASEAN. Is it starting to take off?

asia-globoHPP technology is the fastest growing non-thermal processing technology nowadays. It has started a revolution in the market of fresh products, specially fruit juices and other fruit products, where this revolution will be even more evident in the coming years.

This is a relatively young technology and indeed Japan was the first country to adopt and launch HPP products in the market worldwide, using prototype equipment. It happened in 1990 when the company Meidi-Ya launched its Continue reading

Spain, biggest adopter of HPP technology in Europe

Spain is 506,000 km2, which means less than 5 % of the total surface of Europe (10,530,751 km2) is a small portion of the continent, and relatively low density populated country, with some 45 million inhabitants.

Nevertheless, the agrifood sector has always been to great importance in Spain. The local food industry is quite reknowned for focusing on quality and safety of its products, on being at the forefront of adoption of new technologies for food processing, and more recently and specifically, on implementation of High Pressure Processing (HPP) technology as well.

Spain is a country where tradition and modernity are combined. Traditional and home-style manufactured products are combined with innovation in packaging formats and process technologies, offering Continue reading

Limitations of high pressure technology: products that generally DON’T work with HPP

bread-bodegonHigh Pressure Processing offers numerous advantages for a wide range of value added products, but surely it has limits to its application and feasibility as well.

Today we will focus on the technical side of the question, rather than putting the light on those products in which the main barrier to feasibility of HPP is Continue reading

HIPERBARIC: 2014 CALENDAR OF HPP EVENTS

CFIAHiperbaric will once again have presence in the most relevant shows and conferences in the food science and technology world.

Though 2014 does not have any of the massive international shows in which Hiperbaric always is present with its latest developments, such as IFFA, Anuga Foodtec, Process Expo or Barcelona Tecnoalimentaria, there are very relevant Continue reading