Hiperbaric has made significant advancements in High Pressure Processing (HPP) research this year. The results show that HPP effectively extends the shelf life of craft beers and enhances the safety of durian fruit by reducing pathogens while preserving quality. Furthermore, Hiperbaric has actively shared scientific insights at international conferences, emphasizing High Pressure Thermal Processing (HPTP) technology and the sustainability benefits of HPP. These efforts position Hiperbaric as a leading innovator in developing solutions for food safety, quality, and sustainability within the industry.
This year has been significant for Hiperbaric’s research into high pressure processing (HPP) applications. The results to date have been encouraging, proving the technology’s versatility and potential across various sectors of the food and beverage industry. Hiperbaric contributed to the advancement of HPP research by not only researching specific applications of HPP but also by actively disseminating knowledge about the technology by participating in scientific conferences worldwide.
Research and development
During 2024, research conducted by Hiperbaric has revealed encouraging findings on the potential of HPP in the food and beverage industry, particularly in craft beer and durian fruit. About beer, Hiperbaric’s research focused on IPA and alcohol-free Blonde Ale, with encouraging outcomes. The findings, published in a scientific journal, suggest that HPP may be an effective method for extending the shelf life of beer without compromising its quality. Sensory evaluations showed that the original flavor profiles of the beers were well-preserved.
About the durian fruit, Hiperbaric’s research looked to address critical safety concerns.The results were presented in a session at Hiperbaric’s Innovation Week 2024. HPP not only showed promising results in terms of quality indicators, but it also achieved a notable reduction of pathogens. It is worth noting that HPP helped to preserve the flavor, texture, and natural quality of durian products. These studies suggest that HPP may be a versatile and effective method for preserving a range of food products.
Scientific dissemination
Hiperbaric’s dedication to furthering HPP technology was shown through involvement in several international conferences. At Food Micro 2024 in Burgos, Spain, Hiperbaric had the opportunity to present research on High Pressure Thermal Processing (HPTP), an innovative solution that has the potential to address some limitations of traditional HPP, such as the inactivation of bacterial spores. Additionally, the discussions touched upon the potential applications of HPP across various food applications.
To learn more about this technology, please refer to the following video:
At the International Food Research Conference (IFRC 2024) in Putrajaya, Malaysia, Hiperbaric had the opportunity to present its focus on innovative HPP applications and their potential role in enhancing food sustainability.
The International Conference on High Pressure Bioscience and Biotechnology (HPBB2024) in Lyon, France, offered a valuable opportunity to explore the sustainability aspects of HPP and advancements in HPTP. Meanwhile, the IFT Non-Thermal Workshop in Potsdam, Germany, shed light on the vital part that HPP plays in sustainable food processing. A common thread that appeared from these events was the sustainability of HPP technology.
Overall, Hiperbaric’s advancements in HPP research and active participation in global scientific forums underscore its active role in this field. As the food industry continues to seek innovative solutions for safety, quality, and sustainability, these efforts are set to play a pivotal role in shaping the future of food processing.
Last but not least, all this is made possible by the excellent food applications team serving Hiperbaric’s customers at the HPP Incubators in the USA, in Miami, Spain, in Burgos, and in China, in Shanghai. They are led by Dr. Carole Tonello, with Dr. Mario Gonzalez risponsible of Food Applications, and the team integrated by Dr. Rui Queiros, Berta Polanco and Daniela Soto. In addition, this year Hiperbaric has incorporated a new specialist in food applications, Cloris Lei, to attend to the needs of the HPP Incubator of Hiperbaric Asia, in the Chinese city of Shanghai.
