Automation in HPP: Hiperbaric makes the difference

At Hiperbaric, we are devoted with our excellence in customer service and totally commitment to satisfy customer needs. That is why we design, develop and collaborate with Desmasa on automation in HPP solutions that will enhance the competitiveness and increase the efficiency of the manufacturing lines of our customers.

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Industrial Property, Hiperbaric explains their strategy for success

hiperbaric

Hiperbaric is a technology based company developed on innovation. Which has developed a robust business model that has allowed it to become a world leader in its sector. Your product is backed by the guarantee offered by the Hiperbaric brand and backed by a solid Industrial Property strategy. All this translates into security and confidence for our customers and decisive aspects in the purchase process that have helped to loyalty many of them.

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Packaging and HPP, what should you focus your attention on

HPP Packaging

Packaging not only extends the shelf life of foods but protects the products from detrimental external agents like chemical compounds or spoilage microorganisms. And combined with high pressure (HPP) lengthens the shelf life as well. Although, many food industries wonder if their current packaging would withstand pressures of up to 6,000 bar. In this post we talk openly about the technical aspects of packaging applied to HPP products and, especially, the use of polymer ethylene vinyl alcohol (EVOH) so widely used in the food industry for its oxygen barrier capabilities.

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The Food Waste and HPP Story

HPP and Food waste

Food waste has become a problem that is present worldwide and it resonates loud everywhere we go. Yearly we waste about  1,300 million tons and we lose about $940 billion. The repercussions are not only economical but environmental as well. In this article we present you the food waste problem and how High Pressure Processing (HPP) can help to reduce it.

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HPP, an alternative to Conventional Food Processing

hpp an alternative to conventional processing

Chapter “High Hydrostatic Pressure Food Processing: Potential and Limitations” written by Dr. Carole Tonello, Director of Commercial and Applications Department at Hiperbaric, beside Professor Stephanie Jung, from Department of Food Science and Nutrition of California Polytechnic State University (CalPoly), describes  High Pressure Processing technology (HPP). It is presented as an alternative to thermal processes widely accepted in the food industry thanks to its interesting strengths: safety, shelf-life enlargement, absence of chemical additives and preservation of nutritional and sensorial properties of food. From Hiperbaric, we invite everybody to discover all the hidden secrets of HPP in the book “Alternatives to conventional food processing”.
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BLac HP Project, an alternative to replace chemical additives in refrigerated meat products

The BLac HP Project in which Hiperbaric participates as HPP technology provider and industrial consultant, has been successfully completed. Next November 20th, Hiperbaric will be in the beautiful city of Paris attending to a broadcast of interesting results in food industry: “The validation of the combined use of lactic bacteria and high pressure processing in refrigerated meat products keeping their organoleptic and nutritional properties”. Continue reading

Hiperbaric Bulk Technology: the future of High Pressure Processing

Hiperbaric, as part of our continual improvement of High Pressure Processing Technology for the food industry, will officially launch on September 21st, its latest and breakthrough innovation, the Hiperbaric Bulk technology. A new concept that allows to process beverages before bottling with the same benefits of traditional HPP equipment to process in pack and more advantages added: the process will be simpler, with less stages and with a higher productivity.

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Beverage products consolidates as the fastest growing HPP sector in the world

It has been a few years since the popularity of Cold Pressed juices exploded in the United States and around the world. Big companies like Coca-Cola, Campbell’s and Starbucks have invested in cold-pressed juice companies and continue funding to keep up with the market demands. For example, Coca-Cola became a shareholder of Suja, whereas Starbucks acquired Evolution Fresh. Now, the Cold-Pressed juice trend is a well-established segment in the Beverage sector. This growth is the consequence of consumers desiring fresher, better-for you foods and beverages that can only be achieved using a non-thermal pasteurization method like HPP. Continue reading