Day 1: Nutrition
Day 2: Food Safety
Day 3: Sustainability
03:00 pm to 03:05 pm GMT+0200
Welcome to HPP Innovation Week 2022
Hiperbaric, the global leader in high pressure processing (HPP) technology, welcomes you to HPP Innovation Week 2022.
Andrés Hernando

Hiperbaric
CEO

Roberto Peregrina

Hiperbaric
USA Director

03:05 pm to 03:30 pm GMT+0200
Why and How to Incorporate HPP in Your Food Business
High-pressure processing (HPP) is a nonthermal food preservation technique that inactivates harmful pathogens and vegetative spoilage microorganisms by using pressure rather than heat to effect pasteurization. Discover how to incorporate the technology into your current processing facility.
Carole Tonello-Samson, Ph.D.

Hiperbaric
VP Business Development

03:30 pm to 04:00 pm GMT+0200
Using HPP for 100% Natural Beverages with the Highest Nutritional Quality
HPP continues to prove to be the preferred preservation method, as it effectively eliminates bacteria and other food safety threats while maintaining the juice products’ natural taste, texture, and nutrients. Thus, HPP delivers an optimally fresh beverage product.
Anthony Zapata

Hiperbaric
Marketing & Sales Specialist

Bianca Kiovanni

Simplicity Beverage
Founder & CEO

04:00 pm to 05:00 pm GMT+0200
Latest Trends: HPP Applied to Natural Supplements and Products with Functional Properties
The fastest growing category in the HPP industry is health-based products that include supplements and functional ingredients, commonly in a beverage form. Ingredients include ginger, turmeric, and CBD supplementation.
David flores

Hiperbaric
Technical Sales Manager - EMEA, Russia, Scandinavia

Hermann Schützinger

Brain Luxury
Co-Founder & CEO

Francine Covelli

Nourish Cold Pressed Juice
CEO & Founder

05:00 pm to 05:30 pm GMT+0200
Natural HPP Beverages: Source of Nutrients, Vitamins and Antioxidants
HPP is a method of preserving beverages using extremely high pressure instead of high heat. This process extends the shelf life without the use of preservatives and helps to maintain the nutrients, vitamins, and antioxidants in functional beverages.
Jorge Marraud

Hiperbaric
Asia Director

Óscar León

Naturae
Comercial & Export Director

Richard Anthony

Rejuve
CEO & President Director

05:30 pm to 06:00 pm GMT+0200
Innovating the Plant-based Category using HPP
Consumers are demanding more organic plant-based products, and high pressure processing (HPP) can improve product safety by inactivating foodborne pathogens and extending product shelf life. HPP can also help offer a preservative-free product.
Óscar García

Hiperbaric
Sales & Marketing Specialist

Beatriz Molina

Caña Nature
Director of Research, Development and Innovation

Jean Sebastien Tamisier

Vegal
Founder

06:00 pm to 06:30 pm GMT+0200
HPP Effect on Proteins and Other Macronutrients
Although HPP does not affect the small molecules usually responsible for color, flavor, and nutritional value, it may change the 3D structure of some proteins. This change can help improve the proteins’ technological properties, increasing, for instance, their ability to act as emulsifiers or thickeners, reducing the need for preservatives.
Rui Queirós, Ph.D.

Hiperbaric
HPP Applications Specialist

Vibeke Orlien

University of Copenhagen
Associate Professor at Department of Food Science

06:30 pm to 07:00 pm GMT+0200
Facts and Myths of Using HPP for Fresh and Raw Pet Food
HPP is used to control food-borne pathogens with minimal impact on the nutritional composition of the food. Still, many myths surround HPP pet food, such as degradation of nutrients, inactivation of enzymes, or inefficient control of pathogens. Discover the research to many of these myths.
Vinicio Serment-Moreno, Ph.D.

Hiperbaric
HPP Applications Specialist

07:00 pm to 08:00 pm GMT+0200
HPP Research Awards – Human & Pet Nutrition – Finalists Presentations
Discover the HPP Research Awards finalists in the Human & Pet Food nutrition category. Finalists will have the opportunity to present their research during a 12-minute presentation with a Q&A. HPP Research Awards winners will be announced on June 23, during the last day of the conference.
Cristina Serra

Prahkar Chatur

Noopur Gosavi

03:00 pm to 03:20 pm GMT+0200
How to Reach Your Listeria Zero Goals Using HPP
With most foods such as RTE meat, Listeria is primarily an environmental contaminant. Meat processing plants and processing equipment are primary sources of Listeria contamination. Since HPP is a post-packaging process, it is considered to be a proven intervention process to control this deadly pathogen.
Marta Onrubia

Hiperbaric
Technical Sales Manager Europe

Berta Polanco

Hiperbaric
HPP Food Application Technician

Manuela Gatta

SterilParma
Business Development Manager

03:30 pm to 03:45 pm GMT+0200
How to Choose an HPP Tolling Partner
HPP has become a mainstream process, particularly for food and beverage companies seeking food safety, shelf-life extension and clean labels. Hiperbaric’s HPP Global Tolling Network is growing rapidly to serve the companies who are not ready to commit to the purchase of equipment.
 
Jorge Coll

Hiperbaric
Sales Executive

Thomas Kreitlow

Intermountain HPP
CEO & Founder

03:45 pm to 04:30 pm GMT+0200
HPP Product Validation and Certification
Prior to launching an HPP product, food and beverage manufacturers must show the effectiveness of the processing method in controlling biological hazards in the food product, which is done with a validation study. Companies can also use the “High Pressure Certified” seal to communicate the use of HPP on their packaging.
Vinicio Serment-Moreno, Ph.D.

Hiperbaric
HPP Applications Specialist

Bianca Kiovanni

Simplicity Beverage
Founder & CEO

Devon Colianni

PMMI, Cold Pressure Council
Industry Services Specialist

04:30 pm to 05:30 pm GMT+0200
Developing Clean Label Plant-based Products Using HPP
Consumers are demanding more plant-based products, and High Pressure Processing (HPP) can improve product safety by inactivating foodborne pathogens and extending product shelf life while maintaining its nutritional profile.
Vinicio Serment-Moreno, Ph.D.

Hiperbaric
HPP Applications Specialist

Joyce Longfield

Good Foods
R&D - Principal of HPP Applications

Sunny Gurnani, Ph.D.

Plant Veda
CEO

05:30 pm to 06:00 pm GMT+0200
HPP Offers Safe Refrigerated Beverages with An Extended Shelf Life
HPP preserves the integrity of the nutrients and enzymes in beverages without using heat like conventional beverages on the market. Using high pressure, it inactivates foodborne pathogens and extends product shelf-life, between 45-90 days.
Óscar García

Hiperbaric
Sales & Marketing Specialist

George Hughes-Davies

Daily Dose
Founder & Director

Jessie Usaga

University of Costa Rica
Professor of Food Processing and Microbiology

06:00 pm to 06:30 pm GMT+0200
The Effect of High Pressure Processing to Control Bacterial Spores
Despite the widespread application of HPP, this food processing technology also has some limitations. Pressure levels currently applied in commercial applications do not inactivate bacterial spores. There are ongoing projects on how HPP can be a potential tool to control spore germination.
Mario González, Ph.D

Hiperbaric
HPP Applications Specialist

Chris Doona, Ph.D.

US Army
Natick Soldier RD&E Center

06:30 pm to 07:00 pm GMT+0200
Premium Quality Guacamole and Avocado Products Using HPP
Discover the journey of HPP in the avocado and guacamole industry, which dates back to 1996. It was because of this non-thermal technology that avocado companies were able to market a natural and preservative-free product that could be distributed on a global scale.
Roberto Peregrina

Hiperbaric
USA Director

Ezequiel Esquinca-Reyes

RV Fresh Foods / Guac On
Business Development

07:00 pm to 07:30 pm GMT+0200
From Conceptualization to Commercialization of an HPP Product
Hiperbaric has two pilot plants, located in Spain and the US, specifically designed and equipped to proof recipes using HPP equipment. The pilot plants include a food science kitchen with all the equipment required to test food & beverage products.
Mario González, Ph.D.

Hiperbaric
HPP Applications Specialist

Berta Polanco

Hiperbaric
HPP Food Application Technician

Iris Valla

Hiperbaric
HPP Food Application Technician

07:30 pm to 08:30 pm GMT+0200
HPP Research Awards – Food Safety & Shelf-life Extension – Finalists Presentations
Discover the HPP Research Awards finalists in the Food Safety & Shelf-Life Extension category. Finalists will have the opportunity to present their research during a 12-minute presentation with a Q&A. HPP Research Awards winners will be announced on June 23, during the last day of the conference.
Elizabeth Buerman

Javier Rocha

Catherine Rolfe

03:00 pm to 03:15 pm GMT+0200
What does sustainability mean to Hiperbaric?
At Hiperbaric, sustainability means prioritizing the environment, community, and society as a whole. Through our HPP technology, we’re helping cut food waste, lower emissions, and help build a healthier, safer planet. Learn more about Hiperbaric’s sustainability initiatives.
Miguel Hernando

Hiperbaric
COO

03:15 pm to 03:30 pm GMT+0200
Defining Sustainability in the HPP Industry
Sustainability is a vital need of fulfilling the basic societal requirements by improving social, environmental, and economic systems. HPP is an environmentally friendly technology, which provides sustainable food without compromising the safety or quality of products and improves the food sector economically.
María Barreal

Hiperbaric
Technical Sales Manager - LATAM & French-speaking countries

03:30 pm to 04:30 pm GMT+0200
How does HPP align with a Circular Economy producer?
A circular economy aims to reduce food waste by repurposing the outcasts of the food industry. Discover how HPP is helping preserve fruits and veggies that are rejected because they don’t have the proper shape, size or a shelf life that is not long enough to survive the cycle of distribution.
María Barreal

Hiperbaric
Technical Sales Manager - LATAM & French-speaking countries

David Côté

Loop Mission
Co-Founder

Rochelle Still

Upcycling Food Association
Membership Manager

04:30 pm to 05:00 pm GMT+0200
Q&A: How does HPP Enhance R&D and Product Development Efforts
Hear from Good Foods, an HPP pioneer food & beverage brand, that also received the 2020 R&D Team of the Year from Food Processing. The Good Foods R&D team uses HPP as a way to master taste, texture, technical aptitude, and operational prowess.
Joyce Longfield

Good Foods
R&D - Principal of HPP Applications

05:00 pm to 06:00 pm GMT+0200
Innovative Sustainable Packaging Solutions for HPP Juices and Beverages
Packaging plays a critical role in developing a successful HPP product. As an alternative to traditional PET packaging, juice and beverage companies are beginning to use more sustainable solutions such as rPET, PLA and biodegradable solutions.
Carole Tonello-Samson, Ph.D.

Hiperbaric
VP Business Development

Alexia Chassagne

Founder & President
Juste Pressé

Paul van Hamond

Founder
The Drinks Company

Walter Nimocks

Just Made
Co-Founder & COO

06:00 pm to 06:15 pm GMT+0200
How to Innovate Your Packaging for a More Sustainable Product
Hiperbaric considers packaging an essential part of the success of HPP technology, impacting directly on marketing, productivity and product acceptance. Meet the Hiperbaric Applications Team, which can help select a more sustainable packaging option.
Mario González, Ph.D.

Hiperbaric
HPP Applications Specialist

06:15 pm to 07:15 pm GMT+0200
HPP Research Awards – Sustainability & Product Development – Finalists Presentations
Discover the HPP Research Awards finalists in the Sustainability & Product Development category. Finalists will have the opportunity to present their research during a 12-minute presentation with a Q&A. HPP Research Awards winners will be announced on June 23, during the last day of the conference.
Alice Marciniak

Arianna Cubeddu

Rita Inacio

07:30 pm to 08:00 pm GMT+0200
HPP Research Awards Winners Ceremony
HPP Research Awards recognize young researchers for their scientific contributions to the HPP industry. Discover the winners for each category: Human & Pet Nutrition, Food Safety & Shelf Life Extension, and Sustainability & Product Development.
Carole Tonello-Samson, Ph.D.

Hiperbaric
VP Business Development

Zamantha Escobedo

Tecnológico de Monterrey
Post-Doctoral Research Associate

Chris Doona, Ph.D.

US Army
Natick Soldier RD&E Center