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Procesado para la conservación de alimentos

Juste Pressé prevails in the contest organized by TGV, the Gallic high-speed train, to supply them with the first refrigerated juices in ecological and plastic-free containers on the market processed with high-pressure technology. Hiperbaric’s HPP In-Bulk technology processes beverages in bulk before their final packaging and allows a commitment to sustainable and ecological packaging. The contract establishes the supply of 500,000 250 ml juices in Tetra Pack (the French high-speed train service eliminated all plastic packaging at the beginning of the year and only offers sustainable food and drinks) until the end of this year, with a forecast of renewal.

The Spanish technology of Hiperbaric, the global leader in High Pressure Processing (HPP) technology company, will allow – through the juice brand Juste Pressé – passengers on the French high-speed train (TGV) service to drink refrigerated juices in ecological and plastic-free containers processed with Hiperbaric HPP In-Bulk technology.

Juste Pressé will supply the TGV with 500,000 250 ml juices in carton packs until October, with plans to renew the contract beyond this date. The agreement signed between Juste Pressé and TGV responds to the decision that those responsible for the French high-speed train service took at the beginning of the year to exclusively dispense local and environmentally friendly products in the wagons, eliminating plastic bottles and

Juste Pressé’s Tetra Pack jucie at TGV

packaging containers and thus responding to the social demand that calls for more sustainable products.

This specific technology of high pressure processing (HPP) introduces something pioneering: In-Bulk technology allows bulk beverages to be processed before final packaging and to use sustainable, plastic-free packaging, maintaining all the advantages of HPP. Until now, all HPP machines had the limitation that, to process food, the products had to be previously packed in plastic containers, but Hiperbaric HPP In-Bulk technology makes it possible to subject liquids to high pressure and later package them in any kind of packaging, including sustainable formats such as cardboard or Tetra Pak, with no plastic layers.

The little space that exists on trains, even more for refrigerated juices, had led those responsible for the TGV to rule out supplying this drink in their wagons until now. However, the quality of Juste Pressé’s juices and their long shelf life, thanks to high-pressure processing, have made them change their minds. “The excellence of our juices processed with Hiperbaric HPP In-Bulk technology overcame the existing limitations of refrigerated space on trains and convinced the TGV for the value of offering a healthy product, without preservatives, and sustainable due to its TetraPak packaging free of plastics”, explains Alexia Chassagne, founder, and president of Juste Pressé.

Andrés Hernando, CEO of Hiperbaric, qualifies this technology as “worldwide innovation” by allowing the use of any type of packaging after HPP processing, “regardless of material, design or size”, which has allowed Juste Pressé to win the contract. “Our Hiperbaric HPP In-Bulk technology has made it possible for Juste Pressé to launch the world’s first HPP juice in Tetra Pak packaging, of which we are extremely proud,” he adds.


Hiperbaric HPP In-Bulk machine installed in France

Benefits of High Pressure Processing (HPP)

High pressure processing (HPP) extends the shelf life of food and beverages, while maintaining their nutritional and organoleptic characteristics and eliminating the use of preservatives. This method applies high levels of water pressure of up to 6,000 bar for a few seconds or minutes, which inactivates the spoilage microorganisms and preserves the nutritional characteristics of the fresh product.

This technology responds to the growing social demand for clean label products without additives. The cold pressure preservation technique replaces preservatives and colorants or thermal and chemical treatments, maintaining their nutritional and organoleptic values. Likewise, it lengthens its useful life, allowing it to be exported to new markets and helping to reduce food waste.

The implementation of this innovative technology has been experiencing constant growth in recent years, especially in North America where 47% of the market is located. Europe accounts for 25% of the global market, closely followed by Asia, which generates 16% of the business. South America and Oceania each represent 5%, and the presence in Africa of this technology is a testimonial with a 1% market share.

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