Company insight
High Pressure Processing, a great ally of the food industry
Under the slogan, “Raising the Bar for Food Safety, Quality and Clean Label Products”, Hiperbaric’s HPP Innovation Week 2024 delves into HPP emerging applications, automation, and HPP’s role in safe, sustainable food production
iperbaric, celebrating 25 years as the world leader in High Pressure Processing (HPP) technology, will hold its 4th annual virtual HPP Innovation Week, June 18-20.
H
HPP is a non-thermal food preservation technology that uses cold water and high pressure to inactivate food-borne pathogens and spoilage microorganisms. The process maintains nutritional integrity and taste and significantly increases shelf life without the need for preservatives. 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 inactivates harmful microorganisms (listeria, salmonella, vibrio, novavirus, etc.) and undesired food modifiers such as (lactic acid bacteria, coliforms, etc.) this means:
An increase on the product’s shelf life, allowing the reduction or elimination of preservatives. This in turn means healthier and more natural products that still meet export requirements.
Improves the economic, production and logistics management within the manufacturing company. Since HPP is applied to already packed goods, the chances of recontamination are reduced.
It can be applied to basically all kinds of food: meat products, juices and drinks, children’s food, avocado dips and other avocado products, pre-cooked meals, dairy products, fish and seafood, sauces… HPP does not affect food taste or nutritional characteristics.
It is a green and environmentally friendly technology, since HPP equipment only needs water and electricity to run.
HPP Innovation Week by Hiperbaric The online conference will bring together food manufacturers and retailers, food
Ingredients Insight /
www.ingredients-insight.com
increases shelf-life, which helps reduce food waste and aligns with circular economy strategies.
HPP helps create healthier, more natural products.
service and packaging companies, regulatory, academic leaders, and others in the HPP industry to discuss the latest HPP trends and innovations. Previous editions attracted more than 6,000 online attendees from 60 countries.
Past speakers include Cold Pressure Council, Just Made, Evolution Fresh, Loop Mission, Good Foods Group, Ithaca Hummus, Nourish Cold Pressed Juice, Plant Veda, RV Fresh Foods, Naturae, SterilParma, Greenhead Lobster, CRB, HPP Canda, HPP Atlantique, CoBeverage Lab, and the University of Costa Rica, University of Nebraska-Lincoln, and Cornell University. The three-day program will provide a forum for education, networking, and collaboration while demonstrating how HPP can make a meaningful impact on food processing. Session topics will focus on commercialisation, research and development, food application trends, technology advancements, such as automation and robotic solutions, and sustainability, explaining how HPP
HPP Research Awards Hiperbaric, the global leader in HPP technology, will recognise High-Pressure Processing research projects through the second edition of the HPP Research Awards, which will be presented on June 19th. These peer-reviewed awards acknowledge academic researchers for their scientific contributions to the development of highly nutritious and safe food products. “By recognising young researchers through the HPP Research Awards, we seek to foster innovation and drive a safer, more sustainable food system empowered by HPP technology,” said Andrés Hernando, CEO of Hiperbaric. An international judging panel, which includes Dr. Carole Tonello, VP of business development, Hiperbaric, Dr. Kai Knoerzer, principal research scientist, CSIRO, and Dr. Ann Charles Vegdahl, extension associate, Cornell University, will select the finalists for the HPP Research Awards. “HPP Innovation Week is a Hiperbaric initiative to showcase how our High Pressure Processing technology enables businesses to have safe food products and robust quality assurance standards, said Hernando. “Attendees will gain invaluable insights into optimising their HPP operations and exploring new product applications to meet evolving consumer demands for fresh, clean label foods.” Registration for HPP Innovation Week is free, and all content and videos will be available to each registrant on demand following the conference. Registration is available at
bit.ly/HPP-IW-2024
www.hiperbaric.com 79
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