Sustainability and impact of the HPP technology on the environment

The world’s population is rapidly growing, thus it is increasingly important to increase the sustainability of our food production. High pressure processing (HPP) can have an important and positive environmental impact since its implementation as a food production process may lead to substantial water and energy savings. Furthermore, due to the extension of the shelf-life of processed products it allows a significant reduction of food waste. The energy and food savings promoted by the use of HPP has an impact throughout the entire food chain and therefore can contribute to environmental protection. Continue reading

How HPP Helps to Reduce Food Waste

Did you know that consumers throw away about 1.3 billion tonnes of edible food annually? In addition, food manufacturers lose about $940 billion a year due to food waste. The repercussions are not only economical but environmental as well. In this article, we discuss the food waste problem and how High Pressure Processing (HPP) can help solve it.
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WEBINAR: High Pressure Processing (HPP) Products – Safe, Clean-label and with Extended Shelf-life

High Pressure Processing (HPP) has been gaining popularity in Portuguese speaking countries, especially in Brazil and Portugal. This interest is due to an increase in the demand for healthier and natural foods, which can be achieved by using a non-thermal preservation method such as HPP. Hiperbaric will host a webinar in Portuguese, where it will be present the success stories of the Brazilian company BRF, one of the largest food companies in the world, and GL, an innovative company with a variety of solutions in the market of juices and ready-to-eat (RTE) products based in Portugal.
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In-Pack and In-Bulk technology. Present and future of HPP

The chapters “Advances in high-pressure processing in-pack and in-bulk commercial equipment”  and “An introduction to packaging for commercial high-pressure processing (HPP) applications” are included in the book “Present and future of High Pressure Processing” – written by Dr. Carole Tonello, Director of Commercial and Applications Departments at Hiperbaric, Dr. Rui Queirós, Dr. Vinicio Serment and the Phd student Mario González-Angulo, all members of the Applications Department at Hiperbaric and specialists in High Pressure Processing (HPP).

The first chaper is centered on the evolution of HPP equipment, highlighting technical aspects of the In-Bulk technology, exclusive of Hiperbaric. Whereas, the second one describes the packages used for HPP applications, and its new developments. In this article we will underline the most innovative aspects and technological advances made in this technology.

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Oceania and HPP: an old friendship

Oceania is a market that, even being in the antipodes of Hiperbaric headquarters in Spain, has always innovated and opted for high-pressure processing (HPP) to ensure the organoleptic and microbiological quality of its food and beverages. In fact, HPP technology in juices started on this continent. Many companies have developed their products by applying high pressure, which has allowed them to expand to other markets. Continue reading