Company insight
High-pressure processing: A strategy for the future
Hiperbaric announces the launch of the HPP Research Awards to recognise the scientific contributions of young researchers to the field of high pressure processing (HPP) for food.
method applied mainly to food and beverages. The technology is based around high hydrostatic pressure that is applied for a time that ranges between a few seconds to several minutes. The pressure which is applied instantly and evenly achieves an effect equivalent to that of pasteurisation but also gives a series of distinct advantages. It renders inactive harmful
H
igh-pressure processing (HPP) is a non-thermal (5-20°C) conservation
The HPP Research Awards aims to recognise young researchers.
microorganisms such as listeria, salmonella, vibrio, norovirus, and also undesired food modifiers such as lactic acid bacteria, coliforms and others. This means products have an increased shelf-life, allowing the reduction or elimination of preservatives. This in turn means healthier and more natural products that still meet export requirements. It also means the economic, production and logistics management within the manufacturing company are improved. Since HPP is applied to pre-packaged goods, the chances of recontamination are reduced. HPP can be applied to all kinds of foods: meat products, juices and drinks, children’s food, avocado products, precooked meals, dairy, seafood and sauces. HPP does not affect food taste or nutritional profiles. It is a green and environmentally friendly technology, since HPP equipment only needs water and electricity to run.
Amongst the many companies that rely on HPP technology are well-known brands such as BRF, Calavo, Hermes Boissons, Maple Leaf, The Soup Spoon and Evolution, but we can also find HPP technology in disruptive local producers. The fact is that HPP technology can be found in a wide range of companies and especially Hiperbaric’s HPP technology.
Ingredients Insight /
www.ingredients-insight.com
HPP Innovation Week and HPP Research Awards Hiperbaric, the world’s leading high- pressure technology company, is announcing the HPP Research Awards to recognise the contributions of young researchers to the field of HPP for food. This is the first time that these awards are held, within the context of the second edition of HPP Innovation Week, the reference event on HPP for the food industry, which will take place on 21–23 June.
The awards will acknowledge the best projects and communications in different research areas: human and animal HPP nutrition, food safety and shelf-life extension, and sustainability and new products. They are open to undergraduate and graduate students, postdoctoral researchers and young professionals, with a graduation date between 2018 and 2022, who have published applied research on HPP. A total of more than €3,000 will be distributed among the different award category winners.
Hiperbaric wants to actively contribute to the dissemination of the latest scientific advances on HPP. Andrés Hernando, CEO of Hiperbaric, says that the HPP Research Awards will provide the food industry with valuable
knowledge that enables the adoption of HPP technology for the development of highly nutritious and safe food products. Projects can be submitted online until 17 May. The finalists will be announced and the awards ceremony will take place during the second Innovation Week in June. The rules of these awards can be consulted on the event’s website.
Second HPP Innovation Week focused on sustainability HPP Innovation Week, the online event on food preservation technology by high hydrostatic pressure, will be held for the second consecutive year and will take place on 21–23 June. The virtual event will be a reference point to demonstrate how HPP has a significant impact on the safety and quality of food and beverages, while providing a forum for the dissemination of technology to promote innovation in the food sector. It will also allow for networking and collaboration among experts.
The three-day HPP Innovation Week programme will focus on topics related to nutrition and sensory quality of HPP products: food safety and shelf life extension of HPP-treated foods, as well as the sustainability benefits of HPP, such as the circular economy, food waste reduction and Hiperbaric’s new projects to reduce its carbon footprint. Registration for HPP Innovation Week is free and all Innovation Week content and videos will be available to registrants on Hiperbaric’s website. ●
www.hiperbaric.com/ hpp-innovation-week
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