Salmonella 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
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 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
When we go to supermarket, we choose those foods that we like eating and sharing with family and friends based on our preferences, health benefits and/or price and always assume products are safe for consumption (unless you Continue reading
Universal Pasteurization Company LLC will host the First summit dedicated to HPP technology (High Pressure Processing) which will be focused on the food and beverage industry. The event will be held October 3 – 5, 2016 at the Innovation Campus of University of Nebraska-Lincoln. Continue reading
Earlier this month, Listeria fear prompted the recall of 372,000 Pounds of chicken and pork Hot Dogs from Bar-S Foods. Listeria recalls in meat industry, especially in hot dogs are a recurring problem that can be controlled by implanting High Pressure Processing (HPP) as a post-lethality step in the HACCP plan.
Last month Hiperbaric has taken part in many and different kinds of events.
On 19th May, Hiperbaric, the World leading manufacturer of High Pressure Processing (HPP) equipment for the food industry, attended in Milano the event “Art of cook in”, promoted by Sealed Air, a package enterprise. In this occasion, Continue reading
Following close of its last edition, Messe Frankfurt, published the results of the IFFA, the biggest show for Meat Industry which takes place each 3 years. Over 63.000 visitor from 143 different countries, which means Continue reading
2015 has been an intense year for food industry and its actors and, If there was a Food Oscar ceremony, Salmonella would have won the most recurring pathogenic bacteria of the year category. With more than 75 FDA recalls in 2015 and 19 recalls at this stage in 2016, Salmonella is becoming a recurring problem alongside Listeria (at a lesser extent) with the increase of fresh/minimally processed & additive-free products. But, isn´t there any solution to conciliate food safety and quality with customer´s demands? Continue reading
NutriFresh Services LLC announces addition of 4th High Pressure Processing (HPP) machine, a Hiperbaric 525. The machine will join the already existing array of HPP machines and will bring the company’s annual tolling capacity to over 200 Million pounds. Continue reading