- Food application experts Carole Tonello and Cloris Lei will present the benefits of HPP technology at IFT-NPD/EFFoST 2025, consolidating Hiperbaric’s global leadership in sustainability and food safety.
Hiperbaric, a global manufacturer specializing in the design and manufacture of high-pressure processing (HPP) systems, will actively participate in the prestigious IFT-NPD/EFFoST 2025 Non-Thermal Processing Workshop, to be held October 10-13 in Beijing, China. This international event is a benchmark in technological innovation for the food industry and will bring together scientists, technologists, and companies from around the world.
Organized under the theme “Sustainable Innovations in Non-Thermal Processing”, the forum is supported by leading institutions such as the Institute of Food Technologists (IFT), the European Federation for Food Science and Technology (EFFoST), and China Agricultural University, along with the collaboration of more than a dozen leading universities.
Hiperbaric participates twice in the scientific program
Carole Tonello, Director of Applications at Hiperbaric and a recognized global authority on HPP, will give a presentation entitled:
“Sustainability Challenges and Opportunities in High Pressure Processing.”
In this talk, she will discuss how HPP technology has become a key tool for addressing environmental challenges in the food sector, optimizing resources and reducing food waste without compromising product safety or quality.
Cloris Lei, food applications technician at Hiperbaric China, will present:
“High Pressure Processing for Microbial Safety in Emerging Chinese Food Products: Case Studies on Cold Brew Coffee and Durian Pulp.”
This presentation will focus on real-life cases of HPP technology application in innovative and growing products in the Chinese market, such as cold brew coffee and durian pulp, highlighting how HPP improves microbiological safety while maintaining key natural characteristics.
Both talks highlight Hiperbaric’s capabilities not only as a technology provider, but also as a global technical leader in knowledge transfer and applied innovation.
Why is HPP technology key?
HPP (High Pressure Processing) technology uses pressures of up to 600 MPa to inactivate pathogenic and spoilage microorganisms without the need for heat. This non-thermal method preserves the sensory and nutritional properties of food intact, while extending its shelf life and ensuring consumer safety.
In addition, it is an environmentally friendly, efficient, and sustainable solution, as it uses electricity and water (which is reused in each cycle), without generating waste or requiring chemical additives. It is currently used in products such as juices, guacamole, meat, seafood, prepared meals, and baby food.
A global reference forum
IFT-NPD/EFFoST 2025 is a high-impact scientific platform that brings together professionals from Asia, Europe, America, and Oceania. The event includes parallel sessions, round tables, technical courses, and interdisciplinary meetings focused on the development of sustainable food technologies. Check out the full program at this link.
Participating institutions include Ghent University (Belgium), Ohio State University (USA), CSIRO (Australia), as well as Chinese universities such as Zhejiang, Nanjing, and Foshan, thus consolidating an environment of global scientific collaboration.
Hiperbaric’s consolidated presence in China
Hiperbaric is strengthening its position in Asia through its office in Shanghai, which includes a pilot plant with a Hiperbaric 55 unit, offering an exclusive service for testing products under real processing conditions. The HPP Incubator Shanghai center allows local companies—from startups to large groups—to incorporate HPP with personalized technical support.
In addition, the company maintains fluid communication with the Chinese public through its local website (hiperbaric.cn) and presence on platforms such as WeChat.
