HPP Ready-To-Eat products: Natural and healthy food in a minute

Some HPP ready-to-eat products of "The Siup Spoon" brand

HPP Ready-To-Eat products adapt perfectly to the current consumer’s needs offering convenience and quality at the same time. Concepts such as prepared food or precooked food used to be incompatible with terms like natural, premium and healthy products. HPP technology has broken with this preconceived correlation, allowing to offer high quality RTE products with a great shelf life without applying heat nor adding any preservatives. All while keeping all the nutritional and organoleptic properties of the food. Keep reading and discover more about the advantages provided by high pressure processing applied to the RTE category.

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Carole Tonello receives the 2019 IFT Award as a recognition of her long-standing commitment to the HPP Industry

winners of the IFT Award

The Annual IFT meeting took place on June 2-5 in New Orleans, USA and our Commercial and Applications Director Carole Tonello not only did receive the 2019 IFT’s Nonthermal Division “Outstanding Service Award” for her long-standing commitment to HPP Industry, but also spoke on HPP Commercialization during the pre-conference Workshop. To know more about her IFT award continue to read our blog post.

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HPP milk: High Pressure Processing in the dairy industry

Milk and dairy products are an excellent source of proteins, vitamins and minerals. These products have been traditionally consumed fresh, which led to numerous outbreaks and commercial loses. Thermal pasteurization greatly improved shelf life and food safety, but organoleptic quality of the resulting products was affected. Since late XIX century, High Pressure Processing (HPP) positioned as a valid alternative to heat pasteurization to maintain taste, color and texture of dairy products at the same time that spoilage microorganisms and pathogens are inactivated. Continue reading

A dip beyond guacamole: HPP hummus is the next big thing in plant-based dips

High Pressure Processing (HPP) is widely used as a non-thermal preservation technology for guacamole shelf-life extension, an application that is second only to fresh juices in terms of popularity, however new products are experiencing a fast growth within the HPP Dips category. Straight from the Middle East, HPP hummus is leading the growth of the category through a rainbow of unique flavors and colors well preserved by HPP.

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June events determined by the importance of HPP packaging

Packaging trade shows that Hiperbaric going to attend in June.

The importance of packaging in the HPP industry determines our agenda next June, since most of the events of this month are related to this area. We keep supporting our clients and expanding the numerous advantages of HPP technology with our effort and presence in the main HPP events. Besides, We seek collaboration with potential HPP packaging suppliers to find innovative and efficient solutions for our clients.

Find us in the most relevant events and trade shows next month of June!

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“Bacalaos Alkorta” achievements with high pressure processing (HPP)

Cod is amongst the most demanded fish in Europe due its nutritious, lean meat, and unique taste. Bacalaos Alkorta, one of the cod processing leaders around the world, identified the potential safety hazards and time investment during the desalting step although the shelf life of desalted cod is just within 3-7 days with proper handling and refrigeration. Thus, Bacalaos Alkorta decided to invest in the HPP technology for safety and shelf life extension, without comprising the quality of cod. Bacalaos Alkorta recently launched HPP cod loins, fillet crumbles, and Basque cuisine delicacy “kokotxas” (cod jowl), with enhanced safety and high product quality. This way, Bacalos Alkorta proudly steps into the HPP family with very interesting commercial applications, in the always challenging seafood sector.

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Discover the most relevant HPP events that must be in your agenda this May

 Cover image with all May HPP events

Keeping in contact and giving support to our clients and spreading the wide advantages of HPP technology for food and beverage products, are two of the main motives that bring us to participate in trade shows, congresses or workshops. Another reason is to know the new tendencies and innovations of the market, a key aspect for any company in the food industry. Keep reading and let us show you the most relevant HPP events in April and May 2019!

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A safe and healthy diet for kids and infants with HPP products

The right of healthy diet for kids and infants is one of the main concerns in the world. In the Children’s Day in Spain we would like to underline the importance of an appropriate diet for the development of infants in their early stages. Moreover, from Hiperbaric we offer an alternative to industrially processed products: High Pressure Processing (HPP) technology applied to baby food.

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The important role of HPP in a healthy diet

Market demand evolves towards “clean label” trends, such as Paleo, Whole30 and vegetarian-vegan diets as well as healthier snacks and foods “on-the-go”. However, WHO (World Health Organization) claims that not all the changes in food consumption follow this direction; on the contrary, many of them go against healthy habits. Discover how the HPP technology contributes to maintain a healthy diet.

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