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

Burgos, Spain: Hometown of Hiperbaric HPP Technology

Catedral de Santa María- Burgos

Catedral de Santa María- Burgos

At just two hours drive from Madrid (Spain) you will find Burgos. This historic city was founded in 884, during the reign of Alfonso III. Despite its age, this is a city where tradition and modernity overlap.

Burgos is surrounded by the Vena and Arlanzón rivers whose green banks in addition to the natural environment, shape a so-called ‘green ring’ which embraces the city.

The large monumental highlights are headed by St. Mary’s Cathedral, exponent of Gothic architecture declared Wold Heritage by UNESCO. The ‘Santa María la Real de las Huelgas’ Monastery and Continue reading