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LARGE PRODUCTIONS OF BULK LIQUIDS BEFORE BOTTLING
Hiperbaric Bulk technology is a global innovation for high volume processing of HPP beverages. This range of equipment is based on a revolutionary concept (patent pending), in which beverages are processed in-bulk prior to bottling.
This new technology reduces steps, simplifying the process and offering the highest productivity in the world, along with the lowest processing cost and lowest energy consumption. In addition, it allows the use of any type of container after HPP processing, regardless of material, design, or size.
The design of this equipment allows to obtain a filling efficiency of 90% of the total volume, approximately double that of in-pack technology. The process begins by liquids filling the inlet tank. After pressurization, the HPP beverage fills the outlet tank through sterilized tubes and is ready to be bottled in an ultra-clean filling line.
Hermes Boissons is leveraging the latest breakthrough in High Pressure Processing. The French juice processor is using the world’s first commercial HPP In-Bulk equipment, created by Hiperbaric, that simplifies production while delivering increased output, cost savings, and sustainable value.
For its part, the Juste Pressé brand offers natural fruit and vegetable juices processed by HPP using Hiperbaric In-Bulk technology. And it is also an innovative company: it has launched the world's first HPP juice in carton packaging, instead of plastic packaging, being more environmentally friendly and aligned with the company's philosophy.
The Hiperbaric HPP In-Bulk technology has won 4 prestigious international awards. These awards recognize Hiperbaric's innovative character and the strong R&D efforts made to develop this worldwide innovation for the production of large volumes of HPP beverages in bulk, before bottling.
The pasteurizing effect of high pressure was recognized in the 19th century, when in 1899 Hite discovered the shelf life extension in milk using this process. However, it was not until the 1990s, that the first HPP products began to be marketed in Japan and Europe. In 2000, 10 years later, this technology became a recognized alternative to traditional food processing (thermal or chemical). The commercial success of this process was due to the design of equipment better adapted to industrial requirements, such as its horizontal layout and the growing demand by consumers for safe and more natural products.
From a legal point of view, high pressure processing technology is recognized by the main food authorities in the United States, Canada, Europe, Australia…
In the United States, the FDA (Food and Drug Administration) published a document in 2000 prepared by the IFT (Institute of Food Technologists) that endorsed HPP technology as an alternative to classic food preservation processes. Later, the USDA (US Department of Agriculture) published in 2003 the first document recognizing the efficacy of high pressures for the elimination of Listeria monocytogenes in a packaged meat product ready for consumption.
In Europe, the EC (European Commission) gave its first approval in 2001 for the marketing of HPP fruit products. In 2018, they published a document in which declared that “high pressure processing is a food transformation technology by which solid or liquid foods are subjected to high pressures to improve their safety and, in some cases, their quality and organoleptic characteristics”.
In Canada, Health Canada issued a statement in 2016 authorizing the marketing of HPP products without prior notification to the national health authority.
