Q&A with Freshco AS, the HPP reference in Scandinavia

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. 

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In-Pack and In-Bulk technology. Present and future of HPP

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.

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Oceania and HPP: an old friendship

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

New Hiperbaric 55, design and productivity for a HPP equipment with excellent features

New Hiperbaric 55, design and productivity for a HPP equipment with excellent features

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.

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HPP for seafood: An effective Technology to Fight Vibrio spp. in Shellfish

A recent study by the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) reports higher incidence of Vibrio spp. in seafood as a result of seawater temperature increase. The presence of Vibrio spp. threatens consumer health, and has a direct financial impact on seafood manufacturers and healthcare agencies all over the world. As a result, many of these manufacturers have implemented High Pressure Processing (HPP) as a food safety measure against Vibrio spp., but without affecting the quality of seafood products.

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HPP Probiotics and Functional Products

Probiotics help digest food, improve calcium absorption, as well as improve and regulate intestinal transit. Consumers are becoming more aware of these benefits thanks to the advertising of probiotic brands. However, in addition to learning about the benefits, it’s important to understand the principles of Probiotics. This blog answers some of the questions that arise when we talk about probiotic products such as: What is a probiotic? How easy is it to obtain probiotic foods? How does HPP affect probiotic foods? Continue reading

WEBINAR: HPP, The Best Ally in Food Safety

Food safety is one of the main concerns among consumers. Food and beverage manufacturers take the necessary steps to avoid recalls, not only because of the repercussions on public health, but also due to economic losses and negative brand image. You can already see the webinar focused on this topic, which we celebrated last April 16 (in Spanish) and April 22 (in English), in which a group of experts will be explaining how High Pressure Processing (HPP) helps the industry to prevent and minimize risks.

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HPP System Components and Maintenance

Hiperbaric, headquartered in Burgos, Spain, has held its long-awaited “Training course in the operation of HPP system”, which since 2015, has brought more than fifty professionals together. Some the most interesting topics during the training included the general vision of the industrial equipment, maintenance of the machinery, and the continuous support of the Hiperbaric After-Sales Portal.

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Everything you ever wanted to know about HPP concepts

Offering natural clean label products, achieving a shelf life extension and guaranteeing food safety are some of the main advantages of HPP technology. However, wide confusion is still generated among consumers and food industry professionals when concepts related to this technology are mentioned or compared with other methods. Keep reading this post where we explain some of the issues that cause a major misunderstanding when talking about it.

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Do you know what are the steps for juice processing before HPP?

Juicing is a hot trend! – The global fruit and vegetable juice market is projected to reach USD 173 billion by 2024, growing at an estimated CAGR of 3.17%. Growth in fruit and vegetable juice market is driven by increasing demand for healthy food from an increasingly health-conscious consumer base. Specifically, cold press juice processing is the fastest growing category and HPP is the most appropriate technology for their preservation.

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