2015 has been an intense year for food industry and its actors and, If there was a Food Oscar ceremony, Salmonella would have won the most recurring pathogenic bacteria of the year category. With more than 75 FDA recalls in 2015 and 19 recalls at this stage in 2016, Salmonella is becoming a recurring problem alongside Listeria (at a lesser extent) with the increase of fresh/minimally processed & additive-free products. But, isn´t there any solution to conciliate food safety and quality with customer´s demands? Continue reading
NutriFresh Services LLC announces addition of 4th High Pressure Processing (HPP) machine, a Hiperbaric 525. The machine will join the already existing array of HPP machines and will bring the company’s annual tolling capacity to over 200 Million pounds. Continue reading
Joyce Longfield was recognized as one of the most influential figures of the Beverage industry of 2015 for her key role as early adopter and promoter of High Pressure Technology.
Pasion and commitment of all the members of our growing family around the world are essentials to understand Hiperbaric´s Continue reading
LiDestri is the premier manufacturer of sauces, dips and salsas in the United States. Coast to coast, the company has multiple manufacturing locations where they produce more than 2 million jars of sauces and dips per day.
In their commitment to produce quality products that fit customer´s requirements
(clean label, natural, non-thermal processed, high content in vitamins and antioxidants), LiDestri Foods & Beverages announced on Tuesday 21st July Continue reading
Adds Second Unit to Bolingbrook, the Fifth Overall in Company’s Commitment to Food Safety
WEST LIBERTY, Iowa — Today, West Liberty Foods, L.L.C. announced its plans to install an additional high-pressure processing technology system in their Bolingbrook, Ill. facility.
With a vessel capacity of 525 liters and a diameter of 380 mm, is capable of processing more than 3.000 Kg per hour (more than 6000 pounds). The cost per Kg of processed product is the cheapest in its category and related to the integrated design, it occupies a volume of only 63m2 (679 feet2).
The first equipment is already successfully installed at GoodFoods, the Wisconsin juice, avocado and RTE products manufacturer. The second is arriving to the facilities of a confidential customer in Georgia and the next one is ready to install at NutriFresh Services LLC, a subsidiary of New Jersey Frozen Storage (NJFS), the first refrigerated and frozen storage warehouse that offers HPP tolling service in New Jersey, with a Hiperbaric 300 liter machine already there.
Within the next months the next two machines, already in our portfolio will be ready to ship in end of December and January.
Offering our customers the best after sales service is a key for Hiperbaric to enhance the growing of our customers, which are progressively increasing HPP capacity with highly productive equipment. Great examples are NJFS or GoodFoods, that installed the first Hiperbaric 300 in 2012, increased capacity with two new Hiperbaric 420 in 2013 and just a few days after the commissioning of their first Hiperbaric 525 we are already working in their second one, to be installed very soon.
Although some of the highlighted articles can be found containing some conceptual errors about the principles of High Pressure Processing and the science behind it, it’s generally good that innovative technologies are showcased in mainstream publications, as this can only contribute to awareness and understanding of how safer foods can be obtained, and to further educate the consumers.
So who said no glamour around high pressure processing machines? Hiperbaric even in Condé Nast publications like Wired, or even… Vanity Fair!:
Vanity Fair, the famous monthly publication about fashion, culture, arts and politics, has various times highlighted some of the benefits that HPP is bringing to the natural foods segment, and for example has published stories about our customer, BluePrint:
Also, The Huffington Post included a story about the growth and impact of the cold pressed, premium juice category on an article published last summer:
Why Your Cold-Pressed Juice Is So Expensive
Posted: 03/07/2014 7:00 am EST Updated: 03/07/2014 5:59 pm EST
Whether you’re a fan of juicing or morally opposed to it, most likely you’re at least aware of the cold-pressed juice trend — it’s pretty impossible to avoid. Cold pressed juice exploded in popularity last year. Starbucks has its own line, BluePrint Juices have practically become a household name, and in some cities like Los Angeles, it seems like there’s a juice bar on every block.
While we like drinking the occasional cold-pressed juice, as food lovers we think it’s remarkable that so many people are willing to forgo food for a juice cleanse. Equally remarkable is that cold-pressed juice has become such a hot trend despite its exorbitant price tag. Whole Foods executive global grocery coordinator Errol Schweizer feels the same way. “I have been surprised by the cleansing products and what people are willing to spend,” he told the Wall Street Journal.
So why does it cost so much? One reason is the amount of produce squeezed into one bottle. BluePrint’s Green juice, for example, boasts six pounds of produce for every 16-ounce bottle. Starbucks’ Evolution juice contains one to two pounds of fresh fruits and vegetables in their 15.2-ounce bottles, and LA-based Neighborhood Press contains three to six pounds per 16-ounce bottle. That’s a lot of produce.
Tropicana orange juice, in comparison, contains juice from 16 oranges in a 59-ounce container, which comes out to about four oranges per 16 ounces. If an average orange weighs around seven ounces, that’s roughly 1.75 pounds of oranges in a 16-ounce serving of Tropicana orange juice. Obviously comparing the weight of leafy greens to oranges is imperfect, but the point still stands: cold-pressed juice contains a whole lot of produce compared to standard juices.
Where cold-pressed juice companies advertise how many pounds of produce goes into each of their bottles, determining how many pounds of fruits or vegetables that go into “regular” juice isn’t so easy, because its simply not a selling point.
Another reason cold-pressed juice is so pricey is the pressure needed to make the juice. Cold-pressed juice companies use thousands of pounds of pressure to squeeze juice from their produce, and often then preserve the ingredients through a method called high pressure processing (or HPP). BluePrint Juice told HuffPost Taste that it uses “approximately seven tons of pressure to extract every drop of goodness from the fruits and veggies.”
Finally, with all of the A-list celebrities downing the stuff, cold-pressed juice is fashionable, and there’s no price limit on that.
So the next time you’re wondering why your cold-pressed juice costs so much, remember what went into your bottle — up to six pounds of produce and thousands of pounds of pressure.
All in all, good for the increasing legitimisation of HPP, good for the reputation of Hiperbaric as world’s leading supplier of HPP equipment, and hopefully contributes to the raise in the adoption of this amazing technique.
Hiperbaric will be ending 2014 with again a consistent growth and a record turnover in excess of 40m €.
After 10 years working and continuous innovation, Hiperbaric is proud to announce that has been nominated to the prestigious Edison Award. http://www.edisonawards.com/winners2014.php
The Edison Awards recognize excellence in new product and service innovation, new technologies development and products that make a positive impact in the World. Some of the winners in last editions include entities such as Space-X, Apple, Discovery Education, Mayo Clinic, Boeing, General Electric, Starbucks and Tesla.
“Hiperbaric has always been committed to innovation and technology development; it is in our genes as organization. Even so, it has been a huge surprise that a relatively small company like ours had been nominated to this global recognition” said Andrés Hernando, founder and CEO of Hiperbaric.
Although the Non-Thermal Pasteurisation effect of high pressure on foods has been known since the 19th Century, it was not until the 1990´s that the first HPP products were developed. Since 2000, High Pressure Processing has been successfully implemented in all type of food industries worldwide. “Hiperbaric has always been on the cutting edge of this technique and we are World leaders since 2005. We want a better World with better foods, more natural, fresh and safe, and this technology can significantly contribute to this target” Francisco Purroy affirms. “We are really glad to be part of Edison Award´s history, although we know it will be difficult to win it, given that we compete for it with multinationals such as General Electric, Philips, Sony, Microsoft etc”.
Hiperbaric has increased its sales again in 2014 and it expects to finish this year with a new record of over 40m € turnover. Every year Hiperbaric is selling more HPP machines for food than all its competitors combined, and it offers the larger, faster and more productive systems in the world.
21-23 October 2014.- The Ohio State University will be hosting the 2014 International Nonthermal Processing Workshop with the theme “Nonthermal Processing Systems for Healthy and Sustainable Foods”.
An exciting slate of speakers will be sharing recent advances, future research and commercialization opportunities of diferent nonthermal- processing technologies including high pressure processing, pulsed electric field processing, UV, cold plasma and food irradiation.
Participants will also have an excellent opportunity to network with experts from industry, government and academia.