Q&A with Universal Pure: Jenny Tuggle, Marketing Manager

Jenny Tuggle is passionate about marketing the benefits of High Pressure Processing to the industry and consumers as well. She is currently the Marketing Manager at Universal Pure, one of the leaders offering HPP tolling services in the US, and has been with the company since 2017. Learn more about Universal Pure, the latest HPP trends, and how the leading HPP toller is marketing the benefits of HPP to manufacturers and consumers.

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Control of foodborne viruses with High Pressure Processing

Control of foodborne viruses with High Pressure Processing

On December, 2019 a novel coronavirus was discovered as the cause of several pneumonia cases in China. This virus quickly spread around the world and at the moment Coronavirus disease 2019 is now a global pandemic. The world is deeply concerned about this outbreak. Even though this topic lacks information, no evidences have shown that food is a transmission route, and also throughout this article we present different studies suggesting that High Pressure Processing is effective inactivating foodborne viruses.

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HPP Seafood: Shells Away with High Pressure Processing (HPP) Shucking

Lobsters, oysters, scallops and crabs are a culinary delicacy and a healthy protein source, but aw shucks… For most of us, removing the outer lobster shell or opening oysters is a tricky, time-consuming and intensive task, as shucking requires skill, a sharp knife and most importantly, lots of patience! Nonetheless, one of the most popular and visually impactful HPP seafood commercial applications is the 100% meat extraction of bivalves and crustaceans, allowing consumers to worry only about the best way of enjoying them. Continue reading

Plant-based products in the Nordic countries: challenges and opportunities for HPP

Plant-based products represent a growing potential market in the Nordic countries due to the importance of healthy habits and diets among Scandinavian consumers. Nonetheless, most of these products are imported and have a short shelf life. HPP represents a great solution to extend its shelf life while keeping all its nutritional and organoleptic properties.

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The Asian market will be the new growth engine for HPP

Asia contains half of the globe´s population and has been marked by a substantial growth of the middle classes, most of them in the cities which have grown to an unforeseen scale. This has created deep changes in the Asian food  market and consumption models, setting the perfect framework for High Pressure Processing Technology which offers great opportunities for those willing to take the leap.

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Everything you ever wanted to know about HPP concepts

Offering natural clean label products, achieving a shelf life extension and guaranteeing food safety are some of the main advantages of HPP technology. However, wide confusion is still generated among consumers and food industry professionals when concepts related to this technology are mentioned or compared with other methods. Keep reading this post where we explain some of the issues that cause a major misunderstanding when talking about it.

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Steve’s Real Food, a case study about HPP for Pet Food

Steve’s Real Food of Cottonwood, Utah, is a pioneer in raw pet food manufacturing that has implemented High Pressure Processing (HPP). Through this non-thermal preservation technology, they’ve been able to keep their pet food safe while using only natural ingredients without preservatives. Because of the massive interest around HPP for Pet Food, Steve’s Real Food and Hiperbaric will be hosting a webinar with Dr. Vinicio Serment-Moreno, Applications & Food Processing Specialist at Hiperbaric, on Wednesday, February 12th, 2020, at 1:00pm MST.

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Ready to eat foods: a gastronomic experience on the go

The sector of ready–to-eat food grows every year and the consumption on-the-go is a big trend for 2020. This boost is due to the rapid urbanization, the lack of time that consumers have to cook, and the convenience offered. Consumers expect ready to eat meals to be minimally processed, with a stable shelf-life and few or no preservatives, without compromising the sensory quality. High Pressure Processing (HPP) technology presents a tremendous potential as a non-thermal preservation technique for RTE meals. Continue reading

Hiperbaric showcased HPP benefits for meat products at IPPE 2020

Hiperbaric attended the International Production & Processing Expo (IPPE), the world’s largest annual event in the poultry, meat and feed industry, which took place in Atlanta, GA, USA on January 28th – 30th, 2020. A wide range of international decision-makers attend this annual event to network and became informed on the latest technological developments and issues facing the industry. With recalls becoming an increasingly growing pain amongst meat manufacturers, Hiperbaric plans to present how High Pressure Processing (HPP) can be leveraged as an effective strategic option against foodborne pathogens. 

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