Spicy food has been around since the beginning of time. Some people point out that we have been consuming food with this...
At Hiperbaric we believe that it is important to understand global tendencies of our high pressure processing technology...
Packaging not only extends the shelf life of foods but protects the products from detrimental external agents like chemi...
Food waste has become a problem that is present worldwide and it resonates loud everywhere we go. Yearly we waste about ...
Hiperbaric once again will be attending Bevnet Live Winter in Santa Monica, California this December 3- 4 of 2018. Bevne...
The tenacity and effort of the staff at Hiperbaric, with the moral and material support received from numerous national ...
. Seafarers Inc, a Miami based processor, importer, and marketer of high quality fresh and frozen seafood, has instal...
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...
The second edition of the Innovators’ Summit will take place on 10-11 September 2018 at Station Berlin (Germany). This E...
Hiperbaric, as part of our continual improvement of High Pressure Processing Technology for the food industry, will offi...
In September, Hiperbaric will participate in the 56th European High Pressure Research Group Meeting (EHRPG) in Aveiro, P...
Hiperbaric has a team of highly qualified engineers that give effective answers to our customers’ needs. For this, we ha...
We would like to congratulate Dr. Randy Worobo for his 2018 IFT fellowship award. As a distinguished professor and super...
Hiperbaric has published a new video in which we speak with total clarity of HPP technology, operation, applications, ad...
  High pressure processing of seafood is claimed to be one of the best alternatives to prevent pathogens contamin...
The Annual IFT meeting took place on July 15-18 at Chicago, IL, and Hiperbaric Applications Specialists Mario González-A...
As part of Hiperbaric’s continuous growth and in order to provide a fast response to our customers with our 24/7 service...
In July 30th a workshop about food processing by high pressure (HPP) will take place at the Fab Lab of New Zealand Food ...
Hiperbaric attends the first Cold Pressure Council Annual Conference, held in Chicago last June, and presents revealing ...
The Institute of Food Technologists (IFT) is one of the most for food industry professionals around the world. IFT is pr...
Hiperbaric, the worldwide leading company in the design, manufacture and marketing of high-pressure machines for the foo...
The first Annual Conference of the Cold Pressure Council came to an end, meeting high expectations of High Pressure Proc...

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