How to improve quality and safety of raw meat products with HPP

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?wordle_new4 Continue reading

NutriFresh Services LLC Announces Addition of 4th High Pressure Processing (HPP) Machine, a Hiperbaric 525

Nutrifresh-Hiperbaric-Hiperbaric525-HPP-TollingNutriFresh 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

Juices Are Flowing at NutriFresh Services LLC- the Company Announces the Official Launch of Its State-of-the-Art Cold Press Juice Co-Packing Facility in Edison, NJ

logoEdison, NJ, December 7, 2015 (Newswire) – The highly anticipated co-packing facility located within NutriFresh’s existing HPP plant in Edison, NJ has now been in commercial production mode since early November. The new co-packing facility specializes in cold press, blended, nut mylks, and cold brewed juices and drinks.  Production is rated for 80K bottles a day and will also include a world-first with a new Hiperbaric High Pressure Processing (HPP) machine incorporated onto the bottling line allowing for immediate HPP processing and ensuring maximum freshness. This 3rd HPP machine will raise NutriFresh’s tolling capacity far beyond the 100MM pounds a year threshold. Continue reading

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

Nutrifresh Services LLC announces purchase of 3rd Hiperbaric High Pressure Processing (HPP) machine.

The high pressure processing (HPP) machine is slated to arrive in NutriFresh Service’s state-of-the art Edison, N.J. HPP tolling and co-packing facility in early 2016. With the new machine dedicated to its newly-launched cold-press and Continue reading

LiDestri Food & Beverage Announces Purchase of Hiperbaric HPP Machine

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

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.