Category Archives: HPP Applications

On this section of our blog you can find several articles related to trends in the different HPP Applications such as Juices, meat, seafood, fruit, vegetables and more. Also how High Pressure Processing can help with Food safety issues and the technical aspects of HPP such as packaging.

Our Objective is to inform about novelty products as well as trends in the HPP world. Including the benefits that High Pressure Processing can bring to several HPP Applications. We will also share how HPP can help with food borne illnesses, pathogen control and more.

HPP Applications are meeting today’s consumer food trends. People are looking for convenient foods, nutritional quality, additive free/natural, functional products, etc. This is why food companies are innovating by using the latest non-thermal technologies, and High Pressure Processing is the most relevant one.

If you wish to learn more about HPP applications you can also visit our website: https://www.hiperbaric.com/en/applications

Bio-collagen and HPP, the best alliance against skin damage

Posted on 30 October, 2020 by Hiperbaric

Bio-collagen is a substance of great interest in the cosmetic and medical industries for its regenerative properties on the human skin. Current stabilization systems require the product to be stored in refrigerated conditions and the absence of light. Furthermore, these products have a shelf-life of about 3 months and are easily re-contaminated. The Spanish company Lycolab has developed a combined process of lyophilization and high pressure processing (HPP), which allows obtaining an organic, hypoallergenic, clean, and durable product. Continue reading →

Plant-based dairy alternatives and high pressure processing, a convenient alliance

Posted on 4 September, 2020 by Hiperbaric

Accordingly to the data from Euromonitor, in the last five years, the consumption of, plant-based dairy alternatives derived from soy, nuts, almonds, oat, coco and so one, registered a 33.5% increase. Due to, not only, the high prevalence of lactose intolerants but also to the consumer awareness that search for plant based alternatives, mainly because of the positive and healthy association that comes across both at a nutritional and environmental level.

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Potentialities of HPP in the preservation of sugarcane juice

Posted on 28 July, 2020 by Hiperbaric

Potentialities of HPP in the preservation of sugarcane juice

Asia and South America are the worldwide main producers of sugarcane making this juice a popular beverage. In fact, cane juice is a refreshing and health-promoting drink. It is typically sold by street vendors that freshly squeeze the juice for immediate consumption due to its high perishability and challenging preservation. High Pressure Processing (HPP) is a non-thermal technology capable to maintain its natural attributes throughout refrigerated storage. It prevents the changes induced by thermal methods, whilst delivering a safe product and extending the shelf life to expand to new markets worldwide.

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HPP baby food, natural and nourishing products ever after

Posted on 24 July, 2020 by Hiperbaric

HPP baby food, natural and nourishing products ever after

Parents always look for healthy and nourishing products to feed their children. Still, due to the frenzied rhythm of the modern lifestyle, they lack the time to daily prepare homemade baby food. High-pressure processing (HPP) allows developing minimally processed refrigerated infant products that are safe and with a long shelf-life. These products are yummy and nourishing just like those freshly made at home. Consequently, the number of HPP ready-to-eat baby food products is increasingly growing with more and more companies placing a variety of new products in the market.

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Hiperbaric’s risk assessment for Clostridium botulinum in HPP coconut water

Posted on 16 July, 2020 by Hiperbaric

Hiperbaric’s risk assessment for Clostridium botulinum in HPP coconut water

Tender coconut water clearly enjoys the benefits of High Pressure Processing (HPP) since color, flavor and nutritional changes induced by traditional heat preservation methods are prevented. Nonetheless, food safety concerns regarding the control of Clostridium botulinum spores by HPP in the low-acid tropical juice restrict its commercialization in some regions. Hiperbaric is conducting extensive research to evaluate C. botulinum risk in tender coconut water aiming to demonstrate that HPP is a suitable preservation technology to extend shelf life and guarantee safety of this delicate beverage.

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WEBINAR: HPP for Avocado Products. Shelf-life Extension, Clean Label and Premium Quality

Posted on 1 July, 2020 by Hiperbaric

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 15^th and the Spanish webinar on July 22^nd.

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Facts and Myths of HPP Pet Food, guidance for the industry

Posted on 18 June, 2020 by Hiperbaric

Pet diets based on raw meat have been increasingly perceived as healthier than kibble or canned food. However, it must be noted that raw pet food poses a health risk for both pets and humans, as it can be contaminated with pathogenic bacteria. HPP is an excellent method to control food-borne pathogens with minimal impact on the nutritional composition of the food. Still, many myths surround HPP pet food, such as degradation of nutrients, inactivation of enzymes, or inefficient control of pathogens. Read more to discover some facts and myths about HPP pet food.

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Webinar: HPP for Juices and Beverages. Natural, preservative-free and with an extended shelf-life

Posted on 2 June, 2020 by Hiperbaric

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.

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HPP beverages, evolution of demand in 2020

Posted on 28 May, 2020 by Hiperbaric

HPP beverages are the fastest growing application within High Pressure Processing (HPP). Thanks to the added value that it brings to brands: fresh-like products, extended shelf life and guaranteed food safety, it has become the best processing technology for beverage manufacturers. It also has allowed many brands to innovate new and disruptive products every year. We invite you to know what the HPP beverage trends are in 2020.

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Food security through High Pressure Processing (HPP)

Posted on 21 May, 2020 by Hiperbaric

The current Coronavirus pandemic has brought economies on their knees worldwide and highlighted weaknesses of our economic and social model that go unnoticed on normal situations. One of the most critical concerns arisen from this situation is how to guarantee Food Security when global logistic chains face severe disruptions. In such cases, extending the self-lives and ensuring the quality are keys for Food Security, discover how HPP can help.

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