High Pressure Processing by Hiperbaric, a strategy for the future
Hiperbaric announces the HPP Research Awards to recognize the scientific contributions of young researchers to the field of High Pressure Processing (HPP) for food.
High pressure processing (HPP) is a non-thermal (5–20°C) conservation method applied mainly to food and beverages. The technology is based around high hydrostatic pressure that is applied for a time that ranges between few seconds to several minutes. The pressure which is applied instantly and evenly achieves an effect equivalent to that of pasteurization 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 product’s shelf life, allowing the reduction or elimination of preservatives. This in turn means healthier and more natural product 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, precooked 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.
Amongst the many companies that rely on HPP technology to process their product we can find well-known brands such as BRF, Calavo, Hermes Boissons, Maple Leaf, The Soup Spoon, Evolution but we can also find HPP technology in disruptive local producers. The fact is the HPP technology can be found in a wide range of companies and especially Hiperbaric’s HPP technology.
HPP Innovation Week and HPP Research Awards
Hiperbaric, the world’s leading high-pressure technology company, is announcing the HPP Research Awards to recognize the contributions of young researchers to the field of High Pressure Processing (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 June 21, 22 and 23.
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.
Andrés Hernando, CEO of Hiperbaric, specifies 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.
Second edition of 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 from June 21 to 23. 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.
The three-day HPP Innovation Week program 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 at www.hiperbaric.com.
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