HPP technology, a guarantee for food safety in meat products

550 million people worldwide contract a foodborne infection (FI) every year, despite efforts made by governments, farms, industries and consumers to ensure food safety in products such as meat. High hydrostatic pressure (APH) or high pressure processing (HPP) is presented as a real strategic option for the fight against E. coli, Salmonella spp. and Listeria monocytogenes in this type of fresh or processed products.

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Biodegradable packaging, a real alternative in the food industry

Petroleum-based plastic materials stay in the environment for hundreds of years, entering the food chain and negatively affecting wildlife. Biodegradable packaging, made by vegetable material, has appeared as a solution since they decompose naturally, thus not affecting the environment. The worldwide innovation, Hiperbaric Bulk technology for processing big volumes of liquids in bulk, potentially adds to the solution in the High Pressure Processing field, since it allows to use any kind of packaging for HPP beverages.

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HPP in the food service industry

Food safety is one of the biggest concerns among food service companies. HPP technology is the appropriate solution for them due to its capability to inactivate different bacteria, yeasts and molds. Moreover, shelf life is substantially increased reducing food waste and optimizing food storage. It is applied in already packaged products, avoiding any kind of recontamination until the product is opened. Moreover, it preserves the original texture, flavor and nutritional value of the food without using any chemical additives. Read more to discover real cases of HPP in the food service industry.

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HPP Avocado and Guacamole: a non-stop growing segment

The development of avocado based products would not have been possible without High Pressure Processing (HPP), which allows producers to differentiate their product from competitors, in addition to considerably reduce the amount of rejected product. HPP technology completely reduces or avoids the use of chemical preservatives, achieving natural products and helping the producer to open new markets to market their HPP avocado products.

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Foodborne parasite control: the use of HPP to minimize infection risk

The risk of foodborne parasite infection is always present in the consumption of raw foods. Parasites are present all over the environment, representing a hazard for food safety in fresh produce, meat, seafood, dairy products, etc., with infection symptoms ranging from gastrointestinal discomfort to life threatening conditions. That is why parasite control capability of HPP plays a relevant role. Scientists and health authorities estimate that parasite outbreaks largely go unnoticed due to difficulties associated with detection and diagnostic techniques. As in the case of many foodborne pathogens, available scientific studies suggest that HPP is a viable way to minimize risk associated with parasites, while providing consumers the unique experience of tasting fresh foods.

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Clarification of 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 HPP are mentioned or when it is compared with other technologies. Keep reading this post where we explain some of the issues that cause a major misunderstanding when talking about HPP.

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Hiperbaric’s relation with precision machining

Precision machining services

In Hiperbaric, we have restarted offering precision machining services, an activity we used to include exclusively for our internal production process due to strategic reasons. We are specialized in big size pieces and in the strip shaving of stainless steel, carbon steel and foundry materials. Our excellent design office, our highly qualified team and our large facilities allow us to offer this service to companies with national and international reputation.

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Summer is here with new trends in the HPP Juice and Beverage landscape


HPP continues to allow juice and beverage brands to grow and produce products with extended shelf-life, unique flavor profiles and front and foremost food safety… but how can brands compete in this highly competitive market? Read our newest article on the current beverage trends and landscape being led by brands using HPP.

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HPP in Italy: appropriate consumer habits for the development of the market

Popular dish HPP in Italy

HPP allows to obtain natural, fresh and high quality products in a wide variety of food applications. This fits perfectly with the current consumer demands and food industry requirements. It is especially remarkable in Italy where consumers give a high importance to food quality in terms of organoleptic properties and minimally processed products, features that are perfectly committed by HPP technology. Moreover, the extended shelf-life and food safety achieved thanks to high pressure allows Italian producers to conquer the strictest markets. All this combination together with innovation and the well-known products from this Mediterranean country provides a huge potential to HPP in Italy.

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HPP Ready-To-Eat products: Natural and healthy food in a minute

Some HPP ready-to-eat products of "The Siup Spoon" brand

HPP Ready-To-Eat products adapt perfectly to the current consumer’s needs offering convenience and quality at the same time. Concepts such as prepared food or precooked food used to be incompatible with terms like natural, premium and healthy products. HPP technology has broken with this preconceived correlation, allowing to offer high quality RTE products with a great shelf life without applying heat nor adding any preservatives. All while keeping all the nutritional and organoleptic properties of the food. Keep reading and discover more about the advantages provided by high pressure processing applied to the RTE category.

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