Salmonella Spoilage: how HPP could have helped

salmonella-hpp-hipebaric-food-safetySalmonella is a recurrent bacterium in tabloids. Its repeated occurrence made us less sensitive to this outbreaks despite they reveal a level of hygienic practices improper of the modern food industry. Fortunately, High Hydrostatic Pressure (HPP) allows to control possible contaminations of this unpleasant microorganism to guarantee that, even in the event that all measures fail, the consumer will consume safe products. Continue reading

Hiperbaric will attend Pack Expo 2016

2016_PackExpo_Hiperbaric_HPP_Chicago

This has been a very intense year for High Pressure, a growing sector which is called to be “must-have” technology for any food company whiling to be recognized as fresh, natural and nutritious.

The passion for HPP has become global: despite the United States remain the main market for Hiperbaric, other countries in Asia, Middle East or South America are growing quite fast as awareness about the relationship between our diet and our health grows around the world. Continue reading

Baby Food: Little customers, big expectations

hpp_baby_foodBaby Food products rank amongst the most complex food products on the market because of their demanding requirements both in safety and quality. We also have to take in consideration the difficulty of designing a product for an exigent customer that may be very judgemental if he missed his nap.

To satisfy such as exigent safety, nutrition and taste demands are pushing up to the frontline as the future of baby food as it was the case for juices. Continue reading