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.
Thanks to Hiperbaric’s HPP technology, the new Yo Quiero! brand offers guacamole HPP with longer shelf life, safe and clean labels that maintain the natural flavor, texture and green color of the avocado
High pressure processing (HPP) is the only non-thermal preservation technology for avocado products that meets the high-standard requirements of both consumers and manufacturers: premium quality, clean label, safety, and extended shelf-life. Join us for our next webinar – HPP for Avocado Products: Shelf-life Extension, Clean Label and Premium Quality. We hosted the English webinar on Wednesday, July 15th and the Spanish webinar on July 22nd.
Hiperbaric has come to an agreement to install its 300th machine with Calavo Growers, one of the most representative leaders in the Mexican avocado industry. With this milestone and more than 20 years of experience, specialization and innovation, Hiperbaric consolidates as the global leader in HPP technology with more than 60% of market share worldwide.
Hiperbaric works permanently in the search of new industrial solutions, which immerse food companies in the exciting world of HPP technology. The company launches the new Hiperbaric 55 model with improvements in design, accessibility and reliability; reducing maintenance times and increasing the productivity and useful life of the equipment.
