High Pressure Processing (HPP) has become the most popular food processing technology among brands and food companies. This is due to growing consumer demand for safe, additive-free food products with extended shelf life and premium quality. Join us on October 15th for a free, live webinar on Food Safety & Clean Label: Marketing the Benefits of HPP to Consumers, which will shed light on successful marketing strategies to communicate HPP benefits to consumers.
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.
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
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.
Cross contamination is one of the major concerns of food industry when commercializing ready-to-eat (RTE) products. Direct contact of final products prior to packaging with contaminated surfaces can either reduce their shelf life or increase the risk of pathogen transmission. Sorbates, ascorbates, benzoates or nitrates are antimicrobials used to inhibit microbial growth in RTE products.
In order to minimize the drawbacks of cross contamination, their use is rising concerns regarding consumer’s health. Food industry seeks to remove chemicals from their products in order to achieve “cleaner” labels.
But is it possible to guarantee both: long shelf life and food safety? High Pressure Processing (HPP) and natural antimicrobials have the potential to overcome this issue.
Seafarers Inc, a Miami based processor, importer, and marketer of high quality fresh and frozen seafood, has installed a Hiperbaric 300 to process crab meat and other seafood products via High Pressure Processing. Established in 1999 Seafarers has become highly recognizable due to its vastly diversified product line. The Company currently deals with over thirty four different species in both fresh and frozen form. Continue reading
We would like to congratulate Dr. Randy Worobo for his 2018 IFT fellowship award. As a distinguished professor and supervisor of the HPP Validation Center at Cornell University, Randy Worobo has conducted cutting-edge research in food safety and food microbiology and applied research results towards the development of technologies to improve food safety. Continue reading
Hiperbaric attends the first Cold Pressure Council Annual Conference, held in Chicago last June, and presents revealing results that contribute to the validation of HPP coconut water. These results, pertaining to studies carried out by Mario González-Angulo, affirm the absence of growth of C. botulinum in coconut water, even when the pH is higher than 4.6.
The Institute of Food Technologists (IFT) is one of the most for food industry professionals around the world. IFT is present in 90 countries and encompasses every single aspect related to foods such as safety, processing, nutrition, sustainability and more, to advance the science of food and its application across the global food system. Continue reading
Welcome to the first series of Back to school with HPP by Hiperbaric. In these blog series we show all the basics about High Pressure Processing technology, the science, physics and how the microbial cells and spores are affected. Continue reading