High Pressure Processing, a historic commitment in the Canadian market

CETA-Hiperbaric-High Pressure Processing

The relationship of the Canadian food industry with high pressure processing dates back to 2004. It originates at Ocean Choice International, where Hiperbaric installed the first machine in the country to extract lobster meat. Since then, we have installed almost 65% of the total HPP machines in the country. Our technology, in conjunction with the CETA and the strong commitment of companies to high pressures, will help to maintain this sustained growth.

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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

What can we expect from the future of High Pressure Processing? Hiperbaric to present this and more at the FoodBowl in New Zealand on July 30th of 2018

In July 30th a workshop about food processing by high pressure (HPP) will take place at the Fab Lab of New Zealand Food Innovation, known locally as FoodBowl. It will talk about the growing demand for minimally processed products and the opportunities offered by this technology to the food industry. On behalf of Hiperbaric Dr. Carole Tonello, Director of Applications and expert in the subject, will speak on “Future growth for HPP and Development in the Foreign Market”. New developments in technology“. 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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High Pressure Processing (HPP) Ready to Eat Foods are Here to Stay

We currently live in a world where our routine and fast paced lifestyles prevent us from having time to prepare healthy and traditional dishes for our loved ones and ourselves. High Pressure Processing (HPP) offers a solution with the applications of Ready-to-Eat (RTE) foods allowing to have dishes with quality ingredients without having to spend long hours in the kitchen. Continue reading

Baby Food: Little customers, big expectations

hpp_baby_foodBaby Food products rank amongst the most complex food products on the market because of their demanding requirements both in safety and quality. We also have to take in consideration the difficulty of designing a product for an exigent customer that may be very judgemental if he missed his nap.

To satisfy such as exigent safety, nutrition and taste demands are pushing up to the frontline as the future of baby food as it was the case for juices. Continue reading