Advances in Commercialization of Nonthermal Processing,” The course, provides you with deep-dive education and exchan...
Hiperbaric, awarded for its Research, Development and Innovation leadership. University of Burgos (Spain- 05.22.2013) ...
One of the questions most commly asked by fresh protein processors, whether it’s meat or fish, is: “can we high pressure...
HPP technology has been generally regarded as a technique for premium, high value added food products. Occassionally mor...
[caption id="attachment_335" align="alignleft" width="160"] HPP Evolution Fresh juice[/caption] By Elaine Watson (Foo...
High Pressure Processing equipment needs to be extremely robust and endurable. This also means that it is quite heavy ma...
The “Cleanse” juice category bets on High Pressure Processing (HPP) “Cleanse” juices are made of vegetables, all natu...
Once again Hiperbaric will be participating in IFFA. For the first time in Frankfurt, Hiperbaric will display the bigges...
[caption id="attachment_222" align="alignleft" width="260"] Hiperbaric team in Burgos, Spain.[/caption] Hiperbaric re...
Welcome to our window to food safety and High Pressure Processing. We would like this blog to be a meeting point for all...