This is a relatively young technology and indeed Japan was the first country to adopt and launch HPP products in the market worldwide, using prototype equipment. It happened in 1990 when the company Meidi-Ya launched its Continue reading →
At a ceremony in Melbourne, the Hon John Brumby, Premier of Victoria, opened first Australian High Pressure Processing (HPP) facility for the manufacture of fruit products, using the industrial installation supplied by NC Hyperbaric. Donny Boy Fresh Food Company manufactures Preshafruit®juices and fruit for retail, food service and industrial applications. HPP fruit, juice and other foods are pressurised cold for freshness (not heat pasteurised). This means fresh taste, colour, texture, nutrition and smell are retained in foods whilst delivering a product with an extended shelf life. All product development of the Preshafruit products and initial commercial production was undertaken at Food Science Australia’s (FSA) Innovative Foods Centre. Representing Spain’s NC Hyperbaric as supplier of this leading edge technology were representatives of the Spanish Embassy in Sydney and Spain’s Consulate in Melbourne.
On May 30, 2008 took place in Prague a workshop based on the High Pressure Applications in the food industry. This seminar was arranged as part of the project NovelQ, a research programme exploring the benefits and commercial challenges for novel processing technologies. During the meeting, representatives of the main companies using this technology shared their experiences concerning High Pressure Processing applied on different products such as juices and smoothies. Carole Tonello, NC Hyperbaric Applications Manager, offered a lecture about industrial uses and costs of High Pressure Processing. Among the activities held during the seminar it was worth mentioning a tasting of juices and a visit to the HP laboratory of Food Research Institute Prague.