NC Hyperbaric launches new corporate web site

nch-logoNC Hyperbaric unveils its totally renewed, fully upgraded corporate Web site   www.nchyperbaric.com. Long awaited and needed, the new site wants to become the reference source for visitor access to information about High Pressure Processing (HPP) and a library of articles, whitepapers, links and videos covering the numerous subjects related to this food processing technique.

 

www.nchyperbaric.com

Press release: New corporate web site

NC Hyperbaric in AMI-WWFE 2011

ami2-logoNC Hyperbaric will be present at the World Wide Food Expo-AMI, from April 13th to 16th 2011. We can be found in booth 1345 in McCormick Place, Chicago, Illinois, USA, where we will show the last innovations got by NC Hyperbaric in the field of High Pressure Technology. It is a very important event worldwide where professionals from the foodstuff sector display their technological and scientific successes.

 

www.amiexpo.com

FIESTA 2008: Emerging technologies & applications

fiestaFIESTA 2008, the fourth biennial Innovative Foods Centre Conference, where emerging technologies including High Pressure Processing were presented, took place in Brisbane (Australia) on September 17-18. More than 30 international experts showed the latest results in Innovative Food Processing concerning a wide   range of food products.

 

For further information: www.innovativefoods2008.com

Course on non-thermal processing of foods in Madrid

curso-en-madrid-sobre-procesado-no-termal-de-alimentosThe Spanish National Research Council (CSIC) and the University of Lleida   organized this workshop on Innovative Applications of Non-thermal Technologies in Foods. It took place at the main building of the CSIC in Madrid, on November 19-22, 2008. This program focused on different topics related to Non-thermal Processing Technologies such as Engineering, Technical aspects, Safety and Health, and Business Management for consumer acceptability that were presented through sessions and interesting lectures. This annual workshop represented a meeting point for cooperation and for sharing and transferring technological knowledge concerning applications in food industry. On November 22, participants could enjoy a technical visit to NC Hyperbaric facilities in Burgos. Our company, whose HPP equipments are   successfully commercialized at an industrial scale all over the world, showed to participants some models within the Wave 6000 range and also some applications of High Pressure Processing in food products.

 

For further information: www.nonthermalfood2008.com

HPP for safe, high-quality seafood

seminario-novelq-en-pragaThis one day event, delivered as an output from the EU project NovelQ,showed the many commercial benefits of HPP for seafood processors, including shelf-life extension and enhanced meat extraction yields. NC Hyperbaric conducted a presentation during the event.

 

For further information:www.novelq.org

Success in ANUGA FOODTEC2009

exito-en-anuga-foodtec-2009The last ANUGA FOODTEC 2009 World Wide Expo in Cologne, Germany (March 10-13 2009) has been a great success for NC Hyperbaric. More than 150 companies and a large number of visitors – many of them are now current users of high   pressure processing technology- expressed their interest in our technology and visited our booth.

 

Seminar HPP in Norway

seminario-hpp-en-noruega-2009NC Hyperbaric was represented by Francisco Purroy at the Seminar on High Pressure Processing for Seafood, organised within the Novel Q European Project on September 2009 in Stavanger, Norway, giving one of the technical sessions. Several of the most important seafood companies attended the event.

Opening of Donny Boy Fresh Food’s state of the art HPP facility

donny-boy-fresh-foods-inaugura-en-australiaAt a ceremony in Melbourne, the Hon John Brumby, Premier of Victoria, opened first Australian High Pressure Processing (HPP) facility for the manufacture of fruit products, using the industrial installation supplied by NC Hyperbaric. Donny Boy Fresh Food Company manufactures Preshafruit®juices and fruit for retail, food service and industrial applications. HPP fruit, juice and other foods are pressurised cold for freshness (not heat pasteurised). This means fresh taste, colour, texture, nutrition and smell are retained in foods whilst delivering a product with an extended shelf life. All product   development of the Preshafruit products and initial commercial production was   undertaken at Food Science Australia’s (FSA) Innovative Foods Centre.   Representing Spain’s NC Hyperbaric as supplier of this leading edge technology were representatives of the Spanish Embassy in Sydney and Spain’s Consulate in Melbourne.

 

For further information:www.preshafruit.com.au