WEBINAR: HPP for Avocado Products. Shelf-life Extension, Clean Label and Premium Quality

High pressure processing (HPP) is the only non-thermal preservation technology for avocado products that meets the high-standard requirements of both consumers and manufacturers: premium quality, clean label, safety, and extended shelf-life. Join us for our next webinar – HPP for Avocado Products: Shelf-life Extension, Clean Label and Premium Quality. We will host the English webinar on Wednesday, July 15th and the Spanish webinar on July 22nd.

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Hiperbaric installs its 300th HPP machine at Calavo Growers

Hiperbaric installs its 300th HPP machine at Calavo Growers

Hiperbaric has come to an agreement to install its 300th machine with Calavo Growers, one of the most representative leaders in the Mexican avocado industry. With this milestone and more than 20 years of experience, specialization and innovation, Hiperbaric consolidates as the global leader in HPP technology with more than 60% of market share worldwide.

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Facts and Myths of HPP Pet Food, guidance for the industry

Pet diets based on raw meat have been increasingly perceived as healthier than kibble or canned food. However, it must be noted that raw pet food poses a health risk for both pets and humans, as it can be contaminated with pathogenic bacteria. HPP is an excellent method to control food-borne pathogens with minimal impact on the nutritional composition of the food. Still, many myths surround HPP pet food, such as degradation of nutrients, inactivation of enzymes, or inefficient control of pathogens. Read more to discover some facts and myths about HPP pet food. 

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New Hiperbaric 55, design and productivity for a HPP equipment with excellent features

New Hiperbaric 55, design and productivity for a HPP equipment with excellent features

Hiperbaric works permanently in the search of new industrial solutions, which immerse food companies in the exciting world of HPP technology. The company launches the new Hiperbaric 55 model with improvements in design, accessibility and reliability; reducing maintenance times and increasing the productivity and useful life of the equipment.

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Webinar: HPP for Juices and Beverages. Natural, preservative-free and with an extended shelf-life

 

Juices and beverages have established themselves as the fastest growing HPP application in the world. This is due to an increase in demand for fresh, all-natural and better tasting beverages, which can only be achieved using a non-thermal preservation method such as HPP. Hiperbaric hosted a webinar focused on the characteristics and benefits of HPP juices and beverages. In addition, we presented the success stories of Preshafruit, the first beverage manufacturer to use a Hiperbaric in-pack HPP machine, and Hermes Boisson, the first beverage manufacturer to leverage the Hiperbaric Bulk technology. Learn more details about the webinar in this blog.

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HPP beverages, evolution of demand in 2020

HPP beverages are the fastest growing application within High Pressure Processing (HPP). Thanks to the added value that it brings to brands: fresh-like products, extended shelf life and guaranteed food safety, it has become the best processing technology for beverage manufacturers. It also has allowed many brands to innovate new and disruptive products every year. We invite you to know what the HPP beverage trends are in 2020.

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Food security through High Pressure Processing (HPP)

The current Coronavirus pandemic has brought economies on their knees worldwide and highlighted weaknesses of our economic and social model that go unnoticed on normal situations. One of the most critical concerns arisen from this situation is how to guarantee Food Security when global logistic chains face severe disruptions. In such cases, extending the self-lives and ensuring the quality are keys for Food Security, discover how HPP can help.

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WEBINAR: HPP, Food Safety and Opportunities for Seafood Products

Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.

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HPP for seafood: An effective Technology to Fight Vibrio spp. in Shellfish

A recent study by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) reports higher incidence of Vibrio spp. in seafood as a result of seawater temperature increase. The presence of Vibrio spp. threatens consumer health, and has a direct financial impact on seafood manufacturers and healthcare agencies all over the world. As a result, many of these manufacturers have implemented High Pressure Processing (HPP) as a food safety measure against Vibrio spp., but without affecting the quality of seafood products.

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