Transforming food preservation with High Pressure Processing by Hiperbaric

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Hiperbaric is the world leader specializing in industrial equipment for High Pressure Technologies with more than 27 years of experience with 65% of the global market share. Since 1999, it have been an international leader in the design, manufacture and marketing of High-Pressure Processing (HPP) industrial equipment for food and beverages with industrial machinery installed on five continents.

High Pressure Processing (HPP) is a nonthermal food preservation technology that extends shelf life while maintaining quality and safety. It is based on the use of high isostatic pressure transmitted by water of up to 6,000 bar /600MPa /87,000 psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product, therefore achieving an effect equivalent to pasteurization, except without the use of heat.

High-pressure technology is the safest bet for the industry and the reasons are clear:

• FOOD SECURITY. HPP guarantees food safety and brand protection thanks to the inactivation of pathogens and spoilage microorganisms. Furthermore, it is applied to the final already packaged product, which avoids any kind of recontamination.
• EXTENDED SHELF LIFE. High-pressure multiplies by 4 the shelf life of some products at refrigerated conditions, without adding preservatives.
• PREMIUM QUALITY. HPP preserves all the nutritional and organoleptic properties of the final product such as flavour, colour and texture.
• ENVIRONMENTAL SUSTAINABILITY. As it does not generate effluents and water used to rise pressure can be reused in each cycle.
• NEW PRODUCT DEVELOPMENT. Almost every product can be processed through HPP, which allows a great adaptation to consumer current preferences.

Hundreds of enterprises around the world have trusted in HPP technology of Hiperbaric to revolutionize their process no matter size, sector or product.

“High-pressure processing (HPP) is an instantaneous and uniform process that not affect food covalent bonds but modify the three-dimensional structure of proteins and polysaccharides. This breaks microorganism’s membrane, inactivating pathogens, while preserves nutritional and organoleptic properties like a fresh product”, says Carole Tonello, Vicepresident of Hiperbaric.

Food safety is becoming a growing challenge among food manufacturers and retailers with the increase number of recalls. Because of this, many have began using High Pressure Processing (HPP), which has proven to be one of the most effective and efficient technologies when it comes to the inactivation of food-borne pathogens and spoilage microorganisms (bacteria, viruses, etc.).

High-pressure processing (HPP) is a food and beverage non-thermal preservation technology that applies high-hydrostatic pressure for some seconds or minutes to packaged products (In-Pack) or beverages before bottling (In-Bulk).

There is a wide variety of products that can be treated by HPP. It can be applied in traditional sectors such as juices and beverages, avocado products (guacamole), meat (sliced deli meats, dry-cured products) or seafood to more trendy categories like ready-to-eat meals, plant-based dips (hummus), baby food or wet pet food.

Hiperbaric industrial High Pressure Processing (HPP) units are designed to be the most reliable systems in the market. They have the widest throughput range of industrial HPP machines meeting the requirements of start-ups, small-medium enterprises and large corporations. Their horizontal layout and ergonomic design simplify installation and operations.

Many companies are using HPP to develop safety and minimally processed products, noticeably fresher than if they would be processed with other technologies. Someone are doing this because they can give a new life to imperfect-looking food instead of reject. However, most of them are committed to this technology because they can reach distant markets, without the need to modify their recipes or use preservatives and technologies that could compromise their product Quality.

As the global leader in High Pressure Processing with more than 450 HPP units installed all around the world, the Spanish company explains the multiple benefits this technology can provide to the food and beverage industry.

Hiperbaric offers dedicated HPP Incubators designed to help food and beverage companies innovate and validate their products before industrial scale-up. These cutting-edge pilot testing facilities allow producers to conduct comprehensive high-pressure processing trials, optimize recipes, and analyze shelf-life extensions without disrupting their own production lines. Currently, Hiperbaric operates three strategically located HPP Incubators across the globe to support its international client base: one at their headquarters in Spain (Burgos), another in Miami (USA), and a third in Shanghai (China). These centers empower brands to confidently bring safe, premium, and clean-label products to market.