WEBINAR: HPP for Avocado Products. Shelf-life Extension, Clean Label and Premium Quality

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.

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Webinar: HPP for Juices and Beverages. Natural, preservative-free and with an extended shelf-life

 

Juices and beverages have established themselves as the fastest growing HPP application in the world. This is due to an increase in demand for fresh, all-natural and better tasting beverages, which can only be achieved using a non-thermal preservation method such as HPP. Hiperbaric hosted a webinar focused on the characteristics and benefits of HPP juices and beverages. In addition, we presented the success stories of Preshafruit, the first beverage manufacturer to use a Hiperbaric in-pack HPP machine, and Hermes Boisson, the first beverage manufacturer to leverage the Hiperbaric Bulk technology. Learn more details about the webinar in this blog.

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WEBINAR: HPP, Food Safety and Opportunities for Seafood Products

Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.

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Q&A with the Cold Pressure Council: Tom Egan, VP Industry Services of PMMI

The Cold Pressure Council (CPC) has partnered with the UnPACKed with PMMI podcast, offering a three-episode podcast series. The first episode of the series, The Cold Pressure Council in Partnership with PMMI, is now available. In this episode, Anthony Zapata, marketing and sales specialist, Hiperbaric, sits down with Tom Egan, vice president, industry services, PMMI, to discuss how PMMI became involved with the Cold Pressure Council. You’ll hear about the association, HPP and the High pressure Certified ® Mark.

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Control of foodborne viruses with High Pressure Processing

Control of foodborne viruses with High Pressure Processing

On December, 2019 a novel coronavirus was discovered as the cause of several pneumonia cases in China. This virus quickly spread around the world and at the moment Coronavirus disease 2019 is now a global pandemic. The world is deeply concerned about this outbreak. Even though this topic lacks information, no evidences have shown that food is a transmission route, and also throughout this article we present different studies suggesting that High Pressure Processing is effective inactivating foodborne viruses.

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The Asian market will be the new growth engine for HPP

Asia contains half of the globe´s population and has been marked by a substantial growth of the middle classes, most of them in the cities which have grown to an unforeseen scale. This has created deep changes in the Asian food  market and consumption models, setting the perfect framework for High Pressure Processing Technology which offers great opportunities for those willing to take the leap.

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Hiperbaric showcased HPP benefits for meat products at IPPE 2020

Hiperbaric attended the International Production & Processing Expo (IPPE), the world’s largest annual event in the poultry, meat and feed industry, which took place in Atlanta, GA, USA on January 28th – 30th, 2020. A wide range of international decision-makers attend this annual event to network and became informed on the latest technological developments and issues facing the industry. With recalls becoming an increasingly growing pain amongst meat manufacturers, Hiperbaric plans to present how High Pressure Processing (HPP) can be leveraged as an effective strategic option against foodborne pathogens. 

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HPP 2020 trends

There are quite a few HPP food trends but we wanted to highlight 5 that, due to their global growth during 2019, have marked the strategy for this 2020. Together with Hiperbaric, companies such as Good Foods, The Soup Spoon or Kiwi Kitchens will continue to set trends during this year regardless of sector and target audience.

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HPP products reach online food retail

online food retail market

Current lifestyle and digitalization are changing the way we do the groceries. More and more people are opting for online food retail options to find healthier and convenient products. In this fast-moving environment, food manufacturers and retailers need to be in constant innovation. Discover how HPP technology can help manufacturers to succeed in the online retail market.

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