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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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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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.
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.
Tolling service of high pressure processing to other food companies is a business model that allows a company to provide services and give access to HPP technology to companies of any size, as a previous step to investment or technology acquisition. HPP-tolling is the ideal option for small companies, startups, restaurateurs and new exporters, looking for the opportunity to commercialize a great variety of HPP products, without the initial capital investment.
Due to the demographic characteristics of the Asia and Pacific region and its consumption trends, high pressure processing (HPP) has had an increase in demand by local industries in a variety of sectors. Join us on Wednesday, August 26th, for our upcoming webinar in English, “HPP Products in the Asia-Pacific Market”, to learn about the HPP Asia and Pacific market and the many benefits it offers products in this region.
High pressure processing (HPP) is the only non-thermal preservation technology for avocado products that meets the high-standard requirements of both consumers and manufacturers: premium quality, clean label, safety, and extended shelf-life. Join us for our next webinar – HPP for Avocado Products: Shelf-life Extension, Clean Label and Premium Quality. We hosted the English webinar on Wednesday, July 15th and the Spanish webinar on July 22nd.
Juices and beverages have established themselves as the fastest growing HPP application in the world. This is due to an increase in demand for fresh, all-natural and better tasting beverages, which can only be achieved using a non-thermal preservation method such as HPP. Hiperbaric hosted a webinar focused on the characteristics and benefits of HPP juices and beverages. In addition, we presented the success stories of Preshafruit, the first beverage manufacturer to use a Hiperbaric in-pack HPP machine, and Hermes Boisson, the first beverage manufacturer to leverage the Hiperbaric Bulk technology. Learn more details about the webinar in this blog.
Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.
The Cold Pressure Council (CPC) has partnered with the UnPACKed with PMMI podcast, offering a three-episode podcast series. The first episode of the series, The Cold Pressure Council in Partnership with PMMI, is now available. In this episode, Anthony Zapata, marketing and sales specialist, Hiperbaric, sits down with Tom Egan, vice president, industry services, PMMI, to discuss how PMMI became involved with the Cold Pressure Council. You’ll hear about the association, HPP and the High pressure Certified ® Mark.
