High Pressure Processing (HPP) is traditionally an In-Pack technology, meaning that the products are processed in their final package. A suitable packaging is essential to protect the product against oxidation, spoilage microorganisms and other external agents. Therefore, the right package combined with HPP increases the product shelf-life. In this article we will clarify the most important aspects when it comes to make a decision about the package and how can Hiperbaric help in this process.
Bio-collagen is a substance of great interest in the cosmetic and medical industries for its regenerative properties on the human skin. Current stabilization systems require the product to be stored in refrigerated conditions and the absence of light. Furthermore, these products have a shelf-life of about 3 months and are easily re-contaminated. The Spanish company Lycolab has developed a combined process of lyophilization and high pressure processing (HPP), which allows obtaining an organic, hypoallergenic, clean, and durable product. Continue reading
The world’s population is rapidly growing, thus it is increasingly important to increase the sustainability of our food production. High pressure processing (HPP) can have an important and positive environmental impact since its implementation as a food production process may lead to substantial water and energy savings. Furthermore, due to the extension of the shelf-life of processed products it allows a significant reduction of food waste. The energy and food savings promoted by the use of HPP has an impact throughout the entire food chain and therefore can contribute to environmental protection. Continue reading
Did you know that consumers throw away about 1.3 billion tonnes of edible food annually? In addition, food manufacturers lose about $940 billion a year due to food waste. The repercussions are not only economical but environmental as well. In this article, we discuss the food waste problem and how High Pressure Processing (HPP) can help solve it.
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High Pressure Processing (HPP) has been gaining popularity in Portuguese speaking countries, especially in Brazil and Portugal. This interest is due to an increase in the demand for healthier and natural foods, which can be achieved by using a non-thermal preservation method such as HPP. Hiperbaric will host a webinar in Portuguese, where it will be present the success stories of the Brazilian company BRF, one of the largest food companies in the world, and GL, an innovative company with a variety of solutions in the market of juices and ready-to-eat (RTE) products based in Portugal.
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High Pressure Processing (HPP) has become the most popular food processing technology among brands and food companies. This is due to growing consumer demand for safe, additive-free food products with extended shelf life and premium quality. Join us on October 15th for a free, live webinar on Food Safety & Clean Label: Marketing the Benefits of HPP to Consumers, which will shed light on successful marketing strategies to communicate HPP benefits to consumers.
Roy Andreassen is the CEO and co-owner at Freshco AS, the first company to introduce HPP technology in Scandinavia. This Norwegian company produces a wide variety of HPP juices, and has recently started to offer HPP tolling services. Roy and the rest of the Freschco AS team strongly recognize the multiple benefits of this technology and the potential it might have in all Scandinavian countries.
The chapters “Advances in high-pressure processing in-pack and in-bulk commercial equipment” and “An introduction to packaging for commercial high-pressure processing (HPP) applications” are included in the book “Present and future of High Pressure Processing” – written by Dr. Carole Tonello, Director of Commercial and Applications Departments at Hiperbaric, Dr. Rui Queirós, Dr. Vinicio Serment and the Phd student Mario González-Angulo, all members of the Applications Department at Hiperbaric and specialists in High Pressure Processing (HPP).
The first chaper is centered on the evolution of HPP equipment, highlighting technical aspects of the In-Bulk technology, exclusive of Hiperbaric. Whereas, the second one describes the packages used for HPP applications, and its new developments. In this article we will underline the most innovative aspects and technological advances made in this technology.
Tolling service of high pressure processing to other food companies is a business model that allows a company to provide services and give access to HPP technology to companies of any size, as a previous step to investment or technology acquisition. HPP-tolling is the ideal option for small companies, startups, restaurateurs and new exporters, looking for the opportunity to commercialize a great variety of HPP products, without the initial capital investment.
Accordingly to the data from Euromonitor, in the last five years, the consumption of, plant-based dairy alternatives derived from soy, nuts, almonds, oat, coco and so one, registered a 33.5% increase. Due to, not only, the high prevalence of lactose intolerants but also to the consumer awareness that search for plant based alternatives, mainly because of the positive and healthy association that comes across both at a nutritional and environmental level.
