Company insight
HPP: Leader in shelf life extension and food safety
The food industry faces three major challenges: food waste, increased food safety and use of non- recyclable plastics. High Pressure Processing (HPP) from Hiperbaric, a world leader in industrial equipment that integrates this technology, has emerged as one of the main standard-bearers in this fight.
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n this context, high pressure processing has positioned itself as the main ally of the food industry. Hiperbaric’s high pressure processing technology is capable of extending the shelf life of food, destroying disease-causing bacteria such as listeria and salmonella, and allowing the use of recyclable plastic packaging. Specifically, this method consists of subjecting the food, once packaged, to a pressure of 6,000 bar for a maximum of three minutes, thus inactivating the microorganisms responsible for food spoilage and preserving the nutritional characteristics of the fresh product. Carole Tonello, an expert in microbiology and food safety and vice-president of Hiperbaric, confirms the important role of high pressure against food viruses and recalls that this technology also allows “the safe landing of certain products in other countries by preserving their qualities intact”. Tonello maintains that high pressures “inactivate pathogens and the microorganisms responsible for spoilage, meeting the requirements of food authorities”. Likewise, Tonello assures that this technology responds to the aspirations of consumers and the food industry by offering “healthier, innovative, low-carbon footprint and sustainable products”. Hiperbaric is the world leader in high pressure technology with over 24 years of experience and 65% of global market share.
The future of food needs HPP 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
Ingredients Insight /
www.ingredients-insight.com
High pressure processing helps preserve freshness and enhance safety, while also extending shelf life.
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 units are designed to be the most reliable on sale. They have the widest throughput range of industrial HPP machines meeting requirements of start-ups, small-medium enterprises and large corporations. Their layout and ergonomic design simplify installation and operations.
HPP, the best ally in food safety Food safety is becoming a growing challenge among food manufacturers and retailers with the increased number of recalls. Because of this, many have begun using 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.). HPP is a nonthermal 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 in product 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 chance of recontamination is reduced.
■ It can be applied to all kinds of food: meat products, juices and drinks, children’s food, avocado dips and other avocado products, precooked meals, dairy, 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. ●
www.hiperbaric.com 101
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