The commercial work of Hiperbaric does not diminish in the last quarter of the year and November is a good example of it...
The relationship of the Canadian food industry with high pressure processing dates back to 2004. It originates at Ocean ...
The new facilities of Masseria Fruttirossi, which have a Hiperbaric 420 as "flagship", were inaugurated on October 2 of ...
La Salmoreteca brings innovation to traditional Spanish cuisine thanks to the 700 new recipes and the use of High Press...
Hiperbaric has a team that overflows with talent and great qualities. This has made possible the achievement for world l...
Hiperbaric shared insights on consumer food trends in the United States and High Pressure Processing (HPP) in a USDA-FAS...
Chapter “High Hydrostatic Pressure Food Processing: Potential and Limitations” written by Dr. Carole Tonello, Director o...
The BLac HP Project in which Hiperbaric participates as HPP technology provider and industrial consultant, has been succ...