News & Events

“Inactivation of noroviruses in strawberry puree using high hydrostatic pressure” publication wins award in the Food Microbiology National Congress held in Valladolid, Spain

NC Hyperbaric will be present at the World Wide Food Expo-AMI, from April 13th to 16th 2011. We can be found in booth 1345 in McCormick Place, Chicago, Illinois, USA, where we will show the last innovations got by NC Hyperbaric in the field of High Pressure Technology. It is a very important event worldwide where professionals from the foodstuff sector display their technological and scientific successes.

COL+ is a revolutionary health drink we call "Nature's Gift" which uses breakthrough high pressure processing technology. It is an all-natural, functional drinks with health benefits

NC Hyperbaric will be present at IFFA 2010, from May 8th to the 13th. We can be found in booth F02 of Hall 9.0 in Messe Frankfurt Exhibition GmbH, Ludwig-Erhard-Anlage 1, Frankfurt am Main, Germany, where we will show the last innovations made by NC Hyperbaric in the field of High Pressure Technology. It is a very important event worldwide where professionals from the foodstuff sector display their technological and scientific successes.

NC Hyperbaric will be present at the World Wide Food Expo-AMI, from October 28th to 31st. We can be found in booth N857 of the North Hall in McCormick Place, Chicago, Illinois, USA, where we will show the last innovations got by NC Hyperbaric in the field of High Pressure Technology. It is a very important event worldwide where professionals from the foodstuff sector display their technological and scientific successes.

NC Hyperbaric, world leading manufacturer of HPP equipment for the food industry, took part in the "Barcelona Tecnologías de la Alimentación" BTA in May, 2009. There were many people interested in our technic

NC Hyperbaric took part in the Extraordinary Summer Course of the University of Burgos 2009 “Nuevas Tecnologías en la Conservación y Transformación de los Alimentos” (“New Technologies on Preservation and Transformation of Food”) that was celebrated in July 2009. Carole Tonello, our Applications & Process Development Manager chaired a roundtable debate about “Altas presiones para conservación de alimentos” (High Pressure for Preserving Food”). At the end, there was a visit to our facilities and the visitors were really impressed by our new technology

At a ceremony in Melbourne, the Hon John Brumby, Premier of Victoria, opened first Australian High Pressure Processing (HPP) facility for the manufacture of fruit products, using the industrial installation supplied by NC Hyperbaric. Donny Boy Fresh Food Company manufactures Preshafruit®juices and fruit for retail, food service and industrial applications. HPP fruit, juice and other foods are pressurised cold for freshness (not heat pasteurised). This means fresh taste, colour, texture, nutrition and smell are retained in foods whilst delivering a product with an extended shelf life. All product development of the Preshafruit products and initial commercial production was undertaken at Food Science Australia’s (FSA) Innovative Foods Centre. Representing Spain’s NC Hyperbaric as supplier of this leading edge technology were representatives of the Spanish Embassy in Sydney and Spain’s Consulate in Melbourne.

NC Hyperbaric was represented by Francisco Purroy at the Seminar on High Pressure Processing for Seafood, organised within the Novel Q European Project on September 2009 in Stavanger, Norway, giving one of the technical sessions. Several of the most important seafood companies attended the event.

The last ANUGA FOODTEC 2009 World Wide Expo in Cologne, Germany (March 10-13 2009) has been a great success for NC Hyperbaric. More than 150 companies and a large number of visitors – many of them are now current users of high pressure processing technology- expressed their interest in our technology and visited our booth.

This one day event, delivered as an output from the EU project NovelQ,showed the many commercial benefits of HPP for seafood processors, including shelf-life extension and enhanced meat extraction yields. NC Hyperbaric conducted a presentation during the event.

The Spanish National Research Council (CSIC) and the University of Lleida organized this workshop on Innovative Applications of Non-thermal Technologies in Foods. It took place at the main building of the CSIC in Madrid, on November 19-22, 2008. This program focused on different topics related to Non-thermal Processing Technologies such as Engineering, Technical aspects, Safety and Health, and Business Management for consumer acceptability that were presented through sessions and interesting lectures. This annual workshop represented a meeting point for cooperation and for sharing and transferring technological knowledge concerning applications in food industry. On November 22, participants could enjoy a technical visit to NC Hyperbaric facilities in Burgos. Our company, whose HPP equipments are successfully commercialized at an industrial scale all over the world, showed to participants some models within the Wave 6000 range and also some applications of High Pressure Processing in food products.

FIESTA 2008, the fourth biennial Innovative Foods Centre Conference, where emerging technologies including High Pressure Processing were presented, took place in Brisbane (Australia) on September 17-18. More than 30 international experts showed the latest results in Innovative Food Processing concerning a wide range of food products.

NC Hyperbaric was honoured with the 2008 IFT Food Expo Innovation Award which grants the international organization IFT, Institute of Food Technologists, during the inaugural ceremony of the IFT Annual Meeting that took place in New Orleans on June 29. This event, worldwide recognized , allowed the participants to show the latest in technology for the food industry. NC Hyperbaric,the first Spanish company having this prize,was recognized along with three other organizations among a total of 46 nominees by a jury of 9 experts in developing new products, processes food technology, food safety and Microbiology. The selection criteria included the level of innovation of each candidate, the progress in technical development, profits for the food industry and consumers, and also the scientific merit.

We were in New Orleans from June 28 till July 1st, 2008 presenting all the newest in HPP technology such as our Wave 6000/420, the largest and most productive machine in the market, the first industrial prototype for High Pressure & High Temperature, which is used for research of sterilization applications and also the brand new 45 kW intensifiers, which allows a significant reduction in cycle times and an increase in throughput. IFT is the most important event, where food industry professionals show the latest in technology and scientific research.

NC Hyperbaric moved to its new facilities located in Burgos in October 2008. The new plant, situated only a few metres far from the current installations, in the Industrial Area of Villalonquéjar, involves an investment of 7 million euros, with a surface of 15,000 meters, divided into offices, workshop and a new pilot plant to test products on site and check the benefits of technology.

NC Hyperbaric was present at the SEAFOOD PROCESSING EUROPE exhibition that took place on April 22-24, 2008 in Brussels. On this occasion, manufacturers and clients coming from 22 different countries met to see the best in equipment for the seafood processing industry and many expressed their interest for NC Hyperbaric technology.

On May 30, 2008 took place in Prague a workshop based on the High Pressure Applications in the food industry. This seminar was arranged as part of the project NovelQ, a research programme exploring the benefits and commercial challenges for novel processing technologies. During the meeting, representatives of the main companies using this technology shared their experiences concerning High Pressure Processing applied on different products such as juices and smoothies. Carole Tonello, NC Hyperbaric Applications Manager, offered a lecture about industrial uses and costs of High Pressure Processing. Among the activities held during the seminar it was worth mentioning a tasting of juices and a visit to the HP laboratory of Food Research Institute Prague.

An equipment Wave 6000/55 with a vessel volume of 55 l has been installed in DIL, the German High Pressure Application Center located in Quakenbrück. It offers to potential clients and users of High Pressure Processing, not only in Germany but also in the neighboring countries, the opportunity to evaluate possible applications and to perform pilot productions.

The prestigious FOODEX MEATEX Food Fair 2008, was held in the second week of April in Birmingham and was a great success. It is the only exhibition covering food processing, packaging and retailing under one roof. Many visitors showed growing interest in the High Pressure Processing applications in several products displayed by NC Hyperbaric.

In 2008, NC Hyperbaric leads the macro project Futural from the governmental programme Cenit. This project, whose objective is to improve the quality of Spanish food products and the competitiveness of the sector, is worth 35 million euros and will study the use of technologies like pulsed electrical fields , the technical packaging or high pressure processing (HPP), where NC Hyperbaric will contribute their experience and knowledge in the manufacturing of hyperbaric pasteurisation units as a non- thermal method that improves quality and shelf life of foods. Futural involves a great number of R&D agents like Technology Centres, Universities, Spanish Foundations of food science and 24 companies from different sectors like beverages, meat, dairy and refrigerated products. The participation of NC Hyperbaric in this project is not casual, but the result of a high investment in R&D, (this year the 15% of the total turnover), that the company finds as the most important to be leader in providing the food industry with HPP solutions.

On February, 2008, an exhibition devoted to the MATER project was inaugurated in Barcelona. Aimed at a general public, the exhibition presented the culture of the innovation in materials and the technological development. NC Hyperbaric was represented in a booth, in which, close to a series of graphical panels explaining the High Pressure Processing were also exposed some of the products, currently commercialized, that are usually processed with our equipment. In view of the project’s interest to bring the last advances in technology over to the public, the sample was shown, during 2008, in several industrially relevant cities as Zaragoza, Madrid, Bilbao, Valencia and Sevilla

Francisco Purroy, NC Hyperbaric Technical Sales Manager, gave a lecture focused on Applications of High Pressure Processing in meat products within the National Congress celebrated in Ede (Holland) on March 28,2008, devoted to Benelux based meat products industry.

The AMI 2007 World Wide Food Expo in Chicago (October 24-27, 2007) was a great success for NC Hyperbaric. A large number of visitors expressed their interest in our technology with all the main players in the protein business (many of them are now current users of high pressure processing technology) visiting our booth. One of our Wave 6000 range equipment was on display.

In September a new commercial office of NC Hyperbaric was opened in New York and since October, the company Gridpath, Inc – our representatives in North America –in Toronto, Ontario, Canada has a pilot plant, with one of our units installed there, to perform trials with food products, help NC Hyperbaric customers with consistent market tests and new product development, and allow every interested party to be more familiar with this innovative technology. In addition, one of the most important improvements for the company will take place in September 2008 when the works in the new manufacturing premises, nearby the current ones, will be finished. The company is planning to move to this new site in order to improve the process of manufacturing and the total turnover as part of its strategy of growth and expansion

The last IFFA exhibition in Frankfurt (May 5-10, 2007) proved to be a success for NC Hyperbaric. Large numbers of visitors from International and Germany meat industries came to visit the NC Hyperbaric booth and learned about the new developments and dramatic improvements of High Pressure Processing. The impact of this emerging technology keeps on growing!

NC Hyperbaric has launched the biggest, most productive HPP equipment worldwide: the Wave 6000/420. Working in the industry at up to 6000 bar (600MPa), this equipment is able to process up to 2 Tons of products per hour. Its process chamber has a 420 l capacity and a big diameter (380mm) for optimization of product loading and cycle production capacity. This equipment is able to perform a complete cycle at the maximum working pressure in less than 6 minutes. With this unit NC Hyperbaric satisfies the increasing demand of the industry: big volume and very high production environment, cost optimization, etc, and maintains its position as World Leader and it is a reference in High Pressure Processing Technology

NC Hyperbaric presented its High Pressure food Processing technology during the past TokyoPack 2006, held in September, in Japan. The exhibition was a great success for NC Hyperbaric due to the interest showed for the technology in this country. NC Hyperbaric showed at the exhibition one of its industrial Wave 6000/55 HPP equipment which attracted the attention of numerous visitors