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

High Pressure Certified Seal Debut’s in 2018

High Pressure Processing (HPP) has come a long way since its beginnings as a shelf-life solution for refrigerated dips, spreads, deli meats and cold beverages. Now, there is a projected $10 billion market on the horizon with a growing capability that will bring new products and trends for the technology in the next upcoming years.

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Hiperbaric Presents a New HPP Equipment That Will Revolutionize the Beverage Industry

Hiperbaric, the world’s leading supplier of high pressure machinery for the food industry, will present in Drinktec (Munich, Germany) and Process Expo (Chicago, USA) its latest innovation equipment, Hiperbaric 1050 Bulk, which will transform high pressure technology.
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