High Pressure Processing (HPP) has become the most popular food processing technology among brands and food companies. This is due to growing consumer demand for safe, additive-free food products with extended shelf life and premium quality. Join us on October 15th for a free, live webinar on Food Safety & Clean Label: Marketing the Benefits of HPP to Consumers, which will shed light on successful marketing strategies to communicate HPP benefits to consumers.
Roy Andreassen is the CEO and co-owner at Freshco AS, the first company to introduce HPP technology in Scandinavia. This Norwegian company produces a wide variety of HPP juices, and has recently started to offer HPP tolling services. Roy and the rest of the Freschco AS team strongly recognize the multiple benefits of this technology and the potential it might have in all Scandinavian countries.
The chapters “Advances in high-pressure processing in-pack and in-bulk commercial equipment” and “An introduction to packaging for commercial high-pressure processing (HPP) applications” are included in the book “Present and future of High Pressure Processing” – written by Dr. Carole Tonello, Director of Commercial and Applications Departments at Hiperbaric, Dr. Rui Queirós, Dr. Vinicio Serment and the Phd student Mario González-Angulo, all members of the Applications Department at Hiperbaric and specialists in High Pressure Processing (HPP).
The first chaper is centered on the evolution of HPP equipment, highlighting technical aspects of the In-Bulk technology, exclusive of Hiperbaric. Whereas, the second one describes the packages used for HPP applications, and its new developments. In this article we will underline the most innovative aspects and technological advances made in this technology.
Tolling service of high pressure processing to other food companies is a business model that allows a company to provide services and give access to HPP technology to companies of any size, as a previous step to investment or technology acquisition. HPP-tolling is the ideal option for small companies, startups, restaurateurs and new exporters, looking for the opportunity to commercialize a great variety of HPP products, without the initial capital investment.
Accordingly to the data from Euromonitor, in the last five years, the consumption of, plant-based dairy alternatives derived from soy, nuts, almonds, oat, coco and so one, registered a 33.5% increase. Due to, not only, the high prevalence of lactose intolerants but also to the consumer awareness that search for plant based alternatives, mainly because of the positive and healthy association that comes across both at a nutritional and environmental level.
Oceania is a market that, even being in the antipodes of Hiperbaric headquarters in Spain, has always innovated and opted for high-pressure processing (HPP) to ensure the organoleptic and microbiological quality of its food and beverages. In fact, HPP technology in juices started on this continent. Many companies have developed their products by applying high pressure, which has allowed them to expand to other markets. Continue reading
Due to the demographic characteristics of the Asia and Pacific region and its consumption trends, high pressure processing (HPP) has had an increase in demand by local industries in a variety of sectors. Join us on Wednesday, August 26th, for our upcoming webinar in English, “HPP Products in the Asia-Pacific Market”, to learn about the HPP Asia and Pacific market and the many benefits it offers products in this region.
Asia and South America are the worldwide main producers of sugarcane making this juice a popular beverage. In fact, cane juice is a refreshing and health-promoting drink. It is typically sold by street vendors that freshly squeeze the juice for immediate consumption due to its high perishability and challenging preservation. High Pressure Processing (HPP) is a non-thermal technology capable to maintain its natural attributes throughout refrigerated storage. It prevents the changes induced by thermal methods, whilst delivering a safe product and extending the shelf life to expand to new markets worldwide.
Parents always look for healthy and nourishing products to feed their children. Still, due to the frenzied rhythm of the modern lifestyle, they lack the time to daily prepare homemade baby food. High-pressure processing (HPP) allows developing minimally processed refrigerated infant products that are safe and with a long shelf-life. These products are yummy and nourishing just like those freshly made at home. Consequently, the number of HPP ready-to-eat baby food products is increasingly growing with more and more companies placing a variety of new products in the market.
Tender coconut water clearly enjoys the benefits of High Pressure Processing (HPP) since color, flavor and nutritional changes induced by traditional heat preservation methods are prevented. Nonetheless, food safety concerns regarding the control of Clostridium botulinum spores by HPP in the low-acid tropical juice restrict its commercialization in some regions. Hiperbaric is conducting extensive research to evaluate C. botulinum risk in tender coconut water aiming to demonstrate that HPP is a suitable preservation technology to extend shelf life and guarantee safety of this delicate beverage.