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