True Fresh HPP Launches Turnkey High Pressure Processing Solutions to Southern California Food and Beverage Manufacturers

TFHPP_TRANSPARENT LOGO FINAL1028-01IRVINE, CA (December 1st , 2015)True Fresh HPP is executing on its vision to be the nation’s leading, large-capacity provider of state-of-the-art, high-pressure processing (HPP) and related solutions. The company currently has one operational Hiperbaric Model 525 HPP machine with the second machine operational in January, as well as 60,000 square feet of cold storage, in Southern California to provide comprehensive HPP tolling solutions to food and beverage manufacturers. True Fresh HPP services include real-time inventory management, complete product traceability and logistics support such as cross docking, case packing, palletizing and a host of other cold storage logistics solutions. Continue reading

HIPERBARIC IS INVOLVED IN THE BLac HP PROJECT

blac HPHiperbaric has joined (as unfunded partner) the french project BLAC HP – Bactéries lactiques combinées avec hautes pressions pour un procédé durable de stabilisation des produits carnés réfrigérés (LACtic Bacteria combined with High Pressure for a sustainable stabilization process of refrigerated meat products): http://www.blac-hp.fr/.

 The aim of the project is developing a new strategy for stabilization of refrigerated processed meat products by combining high pressure (HPP) and biopreservation using lactic acid bacteria. It is a project of high scientific content, but clearly focused on solving one of the problems that the meat industry faces every day: trying to reduce or eliminate the use of preservatives. The case study that will apply is the removal of nitrites in cooked ham to increase safety and shelf-life of the product.

The project was approved within the call Appel Générique Programme 2014 Défi Sécurité Alimentaire launched by the French Agence Nationale de la Recherche (ANR). It will last for 48 months (January 2015 – December 2018) and will have a budget of 0,8 M €. The Université de Bourgogne (PAM Laboratory, procédés alimentaires et microbiologiques) coordinates the project. The consortium counts with 10 members, six research institutes and 4 companies: CTCPA, ONIRIS (GEPEA & SECALIM), INRA (Micalis) AgroSupDijon, IFIP -Institut du porc; SBV (porc biologique); CHR Hansen; Cinq Degrés Ouest and Hiperbaric.

The role played by Hiperbaric is to offer advice and give access to HPP equipment for processing product testing.

Successful launch of new model Hiperbaric 525 in Anuga Foodtec

Hiperbaric estimates a turnover of €25m in sales only of its new High Pressure machine, and overcome the global turnover of €50m this year.

Busy days at Anuga Foodtec

Busy days at Anuga Foodtec

Hiperbaric, S.A. launched with success its new High Pressure Processing (HPP) model at the last Anuga Foodtec in Cologne, the biggest and most productive in the world. As a result of a hard investment in R+D, it is fast becoming the best seller of the company from Burgos (Spain), which expects to overpass € 50m turnover this year.

“Overall, Anuga Foodtec has been a great event for us. We received over 200 qualified visitors to our stand. Usually a good show for us bring about 35-40 qualified visits per day. This year in Cologne demonstrates that the interest in the High Pressure Technology is still growing strong, because we have had more than 50 visits per day”, says Francisco Purroy, Technical Sales Director for Europe and Asia.

The new launched industrial model, Hiperbaric 525, captured much of this attention. At its stand, Hiperbaric showed this machine, more than 18m long, with a vessel of 525 liter capacity and a productivity of 3,000kg or liters of packed product per hour, in its integrated configuration, which reduces the footprint and increases reliability and maintainability.

Andrés Hernando, Hiperbaric CEO, remarked “Our main market is still North America, but Europe and the rest of the World also began to seek HPP equipment, to request these increasingly more productive and cost efficient units.”

“The next important date in the Hiperbaric schedule, of course, the Bta” he said. (Barcelona, 21-24 April).

Presentation in Cologne of the largest HPP equipment in the World

Presentation in Cologne of the largest HPP equipment in the World

The High Pressure Technology is a post-packaging lethality intervention on the microbes that does not involve any thermal process. It is respectful with the ingredients in the food and the environment, and allows brand protection, food safety and shelf life extension of refrigerated natural products.

NutriFresh Services anounces acquisition of the first Hiperbaric 525 for Tolling purposes

nutrifreshNutriFresh Services, LLC, the tri-state area’s leading HPP tolling and cold storage facility, has received North America’s first ultra-premium Hiperbaric 525 HPP machine to join its already operational Hiperbaric 300 in its Edison, NJ facility. The company also announced its plan to open Continue reading

PACKAGING: an essential part of the success of HPP technology


packaging maquina“Before I state the details of my process, I ought to observe that it consists principally,

1st. In inclosing in bottle the substances to bepreserved.

2nd. In corking the bottle with the utmost care; for it is chiefly on the corking that the success of the process depends”

3rd. In submitting these inclosed substances to the action of boiling water in a water-bath (BALNEUM MARIAE), for a greater or less length of time, according to their· nature, and in the manner pointed out with respect to each several kind of substance.

4th. In withdrawing the bottles from the water-bath at the period prescribed.” Continue reading

HPP Tolling opens Republic of Ireland’s first High Pressure Processing (HPP) central treatment facility in the National Food Park in Dublin .

Irish food processors gain convenient access to HPP technology resulting in longer shelf life for products.
Food processors in Ireland now have convenient access to High Pressure Processing (HPP) technology with the announcement today (16th October 2014) that HPP Tolling Ltd has opened their first HPP Tolling Station in the National Food Park. (FoodCentral, St. Margarets, County Dublin). HPP Tolling is an innovative company set up by experienced food industry promoter Liam Murphy and George Donohue. The company is supported by Enterprise Ireland, Teagasc and University College Cork.

HPP technology has been used commercially for over ten years now, mainly in America and mainland Europe and is growing at the rate of 20% per annum. HPP is an innovative technology that simply uses high pressure to safely and naturally inactivate harmful bacteria and viruses in food products whilst having minimal impact on the taste, texture or nutritional quality of the food. No heat, chemicals or preservatives are used in the process.

HPP delivers greatly enhanced food safety while also extending the shelf-life of products up to fourfold. The ability to deliver on both these fronts makes the use of the technology a very attractive proposition for processors, retailers and consumers. HPP also makes possible the production of natural, clean-label preservative free, high quality products which are rapidly growing in popularity with the global food consumers. HPP can be used across a wide variety of foods including Meat, Dairy, Seafood, Fruit, Vegetable Juices and Ready to Eat meals.

Making the announcement, Liam Murphy, Director at HPP Tolling, said: High Pressure Processing is an innovative Technology that allows food companies manufacture safer, clean-label preservative free products with extended shelf life. HPP Tolling gives all food companies in Ireland access to these benefits which will greatly support the continued growth and development of the Irish Food Industry at home and abroad”.

 

Mr. Michael Cantwell, Manager Food Division at Enterprise Ireland said: HPP Tolling is meeting an urgent and growing need for this technology across the Irish food industry. It is an internationally tried, tested and environmentally safe method of extending shelf life without affecting taste and texture. The barrier to entry for SME’s has to date been the capital cost associated with this technology which is essentially a cold pasteurisation technique. HPP Tolling with Enterprise Ireland’s support will now make this process available to Irish food companies. This will be a major boost for companies that are looking at export markets”.

 

Professor Alan Kelly of the School of Food and Nutritional Sciences at UCC has been involved with research into the benefits of HPP for food products for 15 years, and saidThis is a major development for Irish food companies, who can now take advantage of the unique advantages HPP offers for many food categories in terms of delivering safe and stable products of high nutritional and sensory quality. Applications of this technology are currently expanding at an enormous rate globally and so it is very timely that this very important development is happening now in Ireland”.

 

Mr. Pat Daly Head of Food Industry Development at Teagasc said High Pressure Processing (HPP) is a highly innovative and very exciting method for enhancing safety and shelf life of a variety of food and beverage products while maintaining nutritional status and quality of the product. This non-thermal process provides state of the art technology to the sector and will be an enormous asset in providing cleaner label products to satisfy consumer and market requirements for healthier, safer and tastier products. The opening of this facility is a significant support for the on-going growth and development of the Irish food and beverage industry and in particular for those accessing export markets. It is also a key asset for the on-going research programme in Ireland and in particular in Teagasc Food Research Centre Ashtown, where we are delighted to have this advanced technology available on our doorstep. We look forward to engaging in many successful collaborations with HPP Tolling and with the industry as we continue to deliver a strong science-based programme to support the growth and development of the sector.”

HPP Tolling will be using the 420 litre capacity system from Hiperbaric, the world leading manufacturer of HPP equipment for the food industry. The plant is located in Ireland’s National Food Park ‘FoodCentral’ St. Margarets, Co. Dublin, beside Dublin airport in close proximity to all major road networks as well as Dublin port.

Ends:

For further information contact:

Liam Murphy, Tel: 085 8700228 or email: hpptolling@gmail.com

George Donohue, Tel: 087 2465172 or email: hpptolling@gmail.com

Website – www.hpptolling.com

Hiperbaric 420 system

Hiperbaric 420 system

Burgos, Spain: Hometown of Hiperbaric HPP Technology

Catedral de Santa María- Burgos

Catedral de Santa María- Burgos

At just two hours drive from Madrid (Spain) you will find Burgos. This historic city was founded in 884, during the reign of Alfonso III. Despite its age, this is a city where tradition and modernity overlap.

Burgos is surrounded by the Vena and Arlanzón rivers whose green banks in addition to the natural environment, shape a so-called ‘green ring’ which embraces the city.

The large monumental highlights are headed by St. Mary’s Cathedral, exponent of Gothic architecture declared Wold Heritage by UNESCO. The ‘Santa María la Real de las Huelgas’ Monastery and Continue reading

HIPERBARIC LAUNCHES AND SELLS WORLD’S LARGEST HPP UNIT TO DATE

Hiperbaric 525

Hiperbaric 525

The proven world leader in production-scale HPP equipment installations has yet again demonstrated true commitment to progress with the launch of the Hiperbaric 525 Liter Integrated HPP System. This breakth-rough generated immediate market endorsement through the receipt of an order from longtime HPP techno-logy user Good Foods Group of Pleasant Prairie, WI. This is their 4th large HPP investment and Continue reading