Masseria Fruttirossi, tradition and innovation go hand in hand in its opening

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The new facilities of Masseria Fruttirossi, which have a Hiperbaric 420 as “flagship”, were inaugurated on October 2 of 2018.  With an important assistance, from authorities, collaborators and friends. Undoubtedly, this is a project with special importance for the region of Taranto, in Italy. Masseria Fruttirossi has managed to combine “innovation and tradition”, as the grand opening message to spectators.

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Our people is the most valuable asset in Hiperbaric

Hiperbaric has a team that overflows with talent and great qualities. This has made possible the achievement for world leadership in the high pressure sector. Talent is something difficult to define, as reflected in the video starring our HR Director created for the Forum Burgos 2018. Although we can all agree that achieving happiness in the workplace of each team member is vital to feed and grow talent. Here is what we do to develop talent at Hiperbaric…

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HPP, an alternative to Conventional Food Processing

hpp an alternative to conventional processing

Chapter “High Hydrostatic Pressure Food Processing: Potential and Limitations” written by Dr. Carole Tonello, Director of Commercial and Applications Department at Hiperbaric, beside Professor Stephanie Jung, from Department of Food Science and Nutrition of California Polytechnic State University (CalPoly), describes  High Pressure Processing technology (HPP). It is presented as an alternative to thermal processes widely accepted in the food industry thanks to its interesting strengths: safety, shelf-life enlargement, absence of chemical additives and preservation of nutritional and sensorial properties of food. From Hiperbaric, we invite everybody to discover all the hidden secrets of HPP in the book “Alternatives to conventional food processing”.
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BLac HP Project, an alternative to replace chemical additives in refrigerated meat products

The BLac HP Project in which Hiperbaric participates as HPP technology provider and industrial consultant, has been successfully completed. Next November 20th, Hiperbaric will be in the beautiful city of Paris attending to a broadcast of interesting results in food industry: “The validation of the combined use of lactic bacteria and high pressure processing in refrigerated meat products keeping their organoleptic and nutritional properties”. Continue reading

Hiperbaric participates in the Innovator’s Summit organized by the European Innovation Council

The second edition of the Innovators’ Summit will take place on 10-11 September 2018 at Station Berlin (Germany). This European Union initiative is oriented to the development and growth of Companies granted with SME Instrument Project. Hiperbaric is one of the few ones that will have the opportunity to receive participants and visitors in its booth to explain in detail the Hiperbaric Bulk technology, a ground breaking concept developed within the Bevstream project.

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Hiperbaric Bulk Technology: the future of High Pressure Processing

Hiperbaric, as part of our continual improvement of High Pressure Processing Technology for the food industry, will officially launch on September 21st, its latest and breakthrough innovation, the Hiperbaric Bulk technology. A new concept that allows to process beverages before bottling with the same benefits of traditional HPP equipment to process in pack and more advantages added: the process will be simpler, with less stages and with a higher productivity.

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September, a key month for high pressure processing

In September, Hiperbaric will participate in the 56th European High Pressure Research Group Meeting (EHRPG) in Aveiro, Portugal; the 10th International Conference on High Pressure Bioscience and Biotechnology (HPBB2018) in Numazu, Shizuoka, Japan and the IFT-EFFoST 2018 International Nonthermal Processing Workshop in Sorrento-Salerno, Italy.
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