PACKAGING: an essential part of the success of HPP technology


packaging maquina“Before I state the details of my process, I ought to observe that it consists principally,

1st. In inclosing in bottle the substances to bepreserved.

2nd. In corking the bottle with the utmost care; for it is chiefly on the corking that the success of the process depends”

3rd. In submitting these inclosed substances to the action of boiling water in a water-bath (BALNEUM MARIAE), for a greater or less length of time, according to their· nature, and in the manner pointed out with respect to each several kind of substance.

4th. In withdrawing the bottles from the water-bath at the period prescribed.” Continue reading

The first Hiperbaric 525’s to conquer the American market

Just one year before it was first launched there at Chicago Process Expo 2013, the first Hiperbaric 525, the biggest and more productive high pressure equipment till now, have already been installed.

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The first Hiperbaric 525’s to conquer the American market

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IMG_9678_ perpectiva 6 bombim contenedor redondoJust one year before it was first launched there at Chicago Process Expo 2013, the first Hiperbaric 525, the biggest and more productive high pressure equipment till now, have already been installed.

With a vessel capacity of 525 liters and a diameter of 380 mm, is capable of processing more than 3.000 Kg per hour (more than 6000 pounds). The cost per Kg of processed product is the cheapest in its category and related to the integrated design, it occupies a volume of only 63m2 (679 feet2).

The first equipment is already successfully installed at GoodFoods, the Wisconsin juice, avocado and RTE products manufacturer. The second is arriving to the facilities of a confidential customer in Georgia and the next one is ready to install at NutriFresh Services LLC, a subsidiary of New Jersey Frozen Storage (NJFS), the first  refrigerated and frozen storage warehouse that offers HPP tolling service in New Jersey, with a Hiperbaric 300 liter machine  already there.

Within the next months the next two machines, already in our portfolio will be ready to ship in end of December and January.

Offering our customers the best after sales service is a key for Hiperbaric to enhance the growing of our customers, which are progressively increasing HPP capacity with highly productive equipment.  Great examples are NJFS or GoodFoods, that installed the first Hiperbaric 300 in 2012, increased capacity with two new Hiperbaric 420 in 2013 and just a few days after the commissioning of their first Hiperbaric 525 we are already working in their second one, to be installed very soon.

HIPERBARIC NEW OFFICE OPENING ANNOUNCEMENT.

Hiperbaric is proud to announce a New Office Location.

Hiperbaric Team aims to be close as possible to its customers in order to respond faster to equipment, services, spare parts and commercial needs quickly and accurately. For this reason we are delighted to announce the opening of a new office and service center for Oceania, which is now fully operational.

We are also very happy to announce that Roberto Peregrina has become a member to our company and will lead our Oceania office.

Roberto is an Industrial Engineer, he brings more than a decade of international experience in the HPP fields in both public and private sectors, from General Management and operations right through changing bolts and sensors in our Machines. He brings also a broad spectrum of skills in new product, packaging and systems development.

Roberto will be based in New Zealand and will travel extensively to meet customers and to offer adequate and timely support in both commercial and after sales aspects.

As part of the strategy, the Oceania office will provide a 24/7 support via Skype on: service.oceania.hiperbaric, Mobile on: +64 21 734 447 and will also carry inventory of spare parts for emergency purposes reducing the shipping times to final destination.

The Oceania office will remain taking service enquiries and spare orders at our existing e-mail addresses: service@hiperbaric.com and spares@hiperbaric.com. The global service phone will continue accessible to Oceania region +34 947 10 22 22Hiperbaric Worldwide Service

Hiperbaric value strong relationships and we are very confident this new appointment will provide good support to our customers  in the Oceania region.

Hiperbaric is market leader not only at worldwide level but also in Australia and New Zealand, where it has more HPP installations than all its competitors combined.

Hiperbaric HPP: increasing impact on Mainstream Media

HPP Technology is more and more frequently featured in mass media, and recognized as a new process becoming mainstream in many food industry segments pursuing more natural, healthy foods.

Although some of the highlighted articles can be found containing some conceptual errors about the principles of High Pressure Processing and the science behind it, it’s generally good that innovative technologies are showcased in mainstream publications, as this can only contribute to awareness and understanding of how safer foods can be obtained, and to further educate the consumers.

Hiperbaric HPP appeared in Wired Magazine on their technology focus, part of their Science section:

Www.wired.co.uk/magazine/archive/2014/08/start/cold-pasteurisation

weird

 

 

 

 

 

 

 

 

 

So who said no glamour around high pressure processing machines? Hiperbaric even in Condé Nast publications like Wired, or even… Vanity Fair!:

Vanity Fair, the famous monthly publication about fashion, culture, arts and politics, has various times highlighted some of the benefits that HPP is bringing to the natural foods segment, and for example has published stories about our customer, BluePrint:

http://www.vanityfair.com/online/beauty/2014/august/blueprint-juicing-nation

blueprint

 

 

 

 

 

 

 

 

 

 

 

 

Also, The Huffington Post included a story about the growth and impact of the cold pressed, premium juice category on an article published last summer:

Why Your Cold-Pressed Juice Is So Expensive

Posted: 03/07/2014 7:00 am EST Updated: 03/07/2014 5:59 pm EST

Whether you’re a fan of juicing or morally opposed to it, most likely you’re at least aware of the cold-pressed juice trend — it’s pretty impossible to avoid. Cold pressed juice exploded in popularity last year. Starbucks has its own line, BluePrint Juices have practically become a household name, and in some cities like Los Angeles, it seems like there’s a juice bar on every block.

While we like drinking the occasional cold-pressed juice, as food lovers we think it’s remarkable that so many people are willing to forgo food for a juice cleanse. Equally remarkable is that cold-pressed juice has become such a hot trend despite its exorbitant price tag. Whole Foods executive global grocery coordinator Errol Schweizer feels the same way. “I have been surprised by the cleansing products and what people are willing to spend,” he told the Wall Street Journal.

Cold-pressed juice can cost up to $10 for a 16-ounce bottle or as high as $12 for 12 ounces.

So why does it cost so much? One reason is the amount of produce squeezed into one bottle. BluePrint’s Green juice, for example, boasts six pounds of produce for every 16-ounce bottle. Starbucks’ Evolution juice contains one to two pounds of fresh fruits and vegetables in their 15.2-ounce bottles, and LA-based Neighborhood Press contains three to six pounds per 16-ounce bottle. That’s a lot of produce.

Tropicana orange juice, in comparison, contains juice from 16 oranges in a 59-ounce container, which comes out to about four oranges per 16 ounces. If an average orange weighs around seven ounces, that’s roughly 1.75 pounds of oranges in a 16-ounce serving of Tropicana orange juice. Obviously comparing the weight of leafy greens to oranges is imperfect, but the point still stands: cold-pressed juice contains a whole lot of produce compared to standard juices.

Where cold-pressed juice companies advertise how many pounds of produce goes into each of their bottles, determining how many pounds of fruits or vegetables that go into “regular” juice isn’t so easy, because its simply not a selling point.

Another reason cold-pressed juice is so pricey is the pressure needed to make the juice. Cold-pressed juice companies use thousands of pounds of pressure to squeeze juice from their produce, and often then preserve the ingredients through a method called high pressure processing (or HPP). BluePrint Juice told HuffPost Taste that it uses “approximately seven tons of pressure to extract every drop of goodness from the fruits and veggies.”

Finally, with all of the A-list celebrities downing the stuff, cold-pressed juice is fashionable, and there’s no price limit on that.

So the next time you’re wondering why your cold-pressed juice costs so much, remember what went into your bottle — up to six pounds of produce and thousands of pounds of pressure.

 

All in all, good for the increasing legitimisation of HPP, good for the reputation of Hiperbaric as world’s leading supplier of HPP equipment, and hopefully contributes to the raise in the adoption of this amazing technique.

Hiperbaric will be ending 2014 with again a consistent growth and a record turnover in excess of 40m €.

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