HPP guarantees Zero Listeria without the need for preservatives or additives, providing a clean-label solution for the industry’s toughest safety challenges. Food safety in Europe is entering a new era. On July 1, 2026, Regulation (EU) 2024/2895 will take effect, significantly tightening safety criteria for Listeria monocytogenes in Ready-to-Eat (RTE) products. This mandate requires companies to guarantee the absence of the pathogen throughout the product's entire shelf life, moving beyond traditional end-of-line testing. In this webinar, experts from Hiperbaric, the IRTA research institute, and HPP Chicago (pioneers in HPP meat processing) will analyze the implications of this regulation. Discover why High Pressure Processing (HPP) is becoming the essential tool for achieving the 'Zero Listeria' objective while maintaining product integrity.
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The HPP Research Awards 2026 reach their final stage with three outstanding researchers selected as finalists by our international jury, composed of leading experts in high pressure processing and food innovation from academia and research institutions worldwide. Join us for this session where they will present their research and the winner of the HPP Research Awards 2026 will be announced.
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Neste webinar, mostramos como aproveitar ao máximo o potencial das frutas do Brasil e de toda a América Latina, regiões com uma variedade extraordinária e sabores únicos. Ao longo da sessão, você aprende como a tecnologia de alta pressão a frio (HPP) é a chave para criar sucos, purês, smoothies, preparados de frutas tropicais e até produtos como abacate que mantêm todo o sabor, a cor e o frescor natural. Você descobre como a HPP torna seus produtos mais competitivos e prontos para conquistar mercados internacionais.
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Join us for this exclusive webinar as we dive into the world of high pressure processing (HPP) and explore how this innovative technology is transforming the liquid food industry. In this session, you'll learn how HPP helps producers deliver 100% natural, preservative-free, nutrient-packed juices, smoothies, vegetable drinks and other beverages, while significantly extending their shelf life. We'll discuss the science behind HPP, real-life success stories and why more and more brands are turning to this innovative cold-pressing method to meet consumer demand for clean labels and uncompromising quality.
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In today's competitive market, Chinese consumers are demanding healthier, safer, sustainable and more convenient food options. HPP presents a powerful solution. By applying high levels of pressure (up to 6,000 bar) transmitted by water to packaged products, HPP effectively inactivates pathogens and spoilage microorganisms without heat. This process eliminates the need for preservatives while preserving the natural nutrients, authentic taste, and desired texture of products. The result is truly clean-label foods and beverages that stay fresh longer and appeal to the growing demand for ready-to-eat convenience.
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Pre-HPP Innovation Week Warm-Up! Join us for this exclusive live session where we explore the global High Pressure Processing (HPP) landscape across three key regions: Americas, EMEA (Europe, Middle East & Africa), and APAC (Asia-Pacific). Our commercial leaders from each region will share market insights, applications, and success stories that are shaping the industry worldwide.
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This webinar will present scientific evidence that demonstrates how HPP improves food safety, extends shelf life, and enables clean label dairy products, with a special mention of fresh milk and a wide variety of cheeses. All this while maintaining the nutritional and organoleptic characteristics of these products.
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How can any food company access HPP and enhance its products? The answer is HPP Tolling. An HPP toller is a company that provides services and access to HPP technology to businesses of all sizes. Using HPP Tolling is often the first step before investing in the technology. This model is ideal for small businesses, entrepreneurs, startups, restaurateurs, and new exporters, who find in this service the opportunity to market a wide variety of HPP products.
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In this webinar, we will provide a comprehensive overview of HPP technology and its specific applications in raw and RTE meat processing. Recent recalls in the meat industry have put food safety in the spotlight, leaving brands looking for solutions to ensure their product’s quality & safety upholds their brands reputation. Enter High Pressure Processing (HPP), this nonthermal technology is quickly becoming the go-to method for processors seeking to meet consumer demands for fresh, clean-label products that are safe to eat.
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Webinar in Portuguese where we explain how High Pressure Processing (HPP) has become the best ally for brands that want to offer quality, safe and fresh products with aextemded shelf life. HPP is the best solution for plant-based brands. Among its many advantages, this non-thermal technology increases the shelf life of plant-based foods by 2 to 10 times and makes it possible to offer a clean-label product while keeping its nutritional and organoleptic properties intact. Together with Hiperbaric's food technology experts, our customers Jaguacy (Brazil), a manufacturer of avocado-based products, and Sopas Graciete (Portugal) explain their own success stories and how HPP technology has helped them grow and differentiate their brands in the market.
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Hiperbaric is hosting an interactive webinar, where our HPP experts will address your specific food science technical questions, providing valuable insights, best practices, and tailored recommendations. You’ll have the chance to submit your questions when registering, and we’ll also take live questions during the event.
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Discover how HPP is used by raw pet food manufacturers for the inactivation of pathogens and providing a kill step in the raw materials of pet food. Learn how Instinct, a raw pet food manufacturer uses HPP to enhance food safety and extend the shelf life of their raw pet food diets.
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Register for this webinar to know the latest trends in the HPP market that has experienced the greatest growth in recent years. Several brands from countries such as Japan and Singapore will share their success stories with HPP technology. The applications that will have a greater role during the webinar are baby food, ready to eat meals and pet food.
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Discover Hiperbaric's exclusive HPP Academia network that comprises of universities, R&D and lab testing centers. Learn from some of our most important partners helping individuals and companies perform research, develop new products, and start new food related businesses using HPP. A dynamic panel discussion where they will be discussing about the different R&D activities and services they offer.
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Find out why HPP is the future of ready-to-eat (RTE) meals. This non-thermal technology allows to develop safe, premium and additive-free products. It multiplies up to 3 times the shelf life while refrigerated, maintaining all the fresh properties of the food. Our HPP experts explain all the benefits of this technology and Sandridge Food Corp. shares how HPP has helped them to expand their business.
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A great opportunity to discover why HPP is the future of bay food. This non-thermal technology allows to preserve the nutrients, the flavor and the texture of fresh and first quality ingredients, while offering a 100% safe for the little ones. Mia & Ben and lil 'gourmets brands expose the multiple advantages this technology has brought them aftre implementing it in their production processes.
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Discover why HPP is the best food safety solution against foodborne pathogens and microorganisms such as Salmonella spp., E.Coli and Listeria. Moreover, it allows to offer premium quality products with clean label and an extended shelf life. Thus it is a great alternative to preservatives and additives to guarantee food safety. Our client West Liberty Foods explains how this non-thermal technology has helped them to boost their business operations.
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Find out why HPP is presented as the best solution for plant-based brands. Among its multiple advantages, this non-thermal technology can extend the shelf-life of plant-based foods by 2-10x and ensure a clean-label product, all while maintaining its nutritional and organoleptic properties intact. Our clients Ithaca Hummus and GL SA (So Natural/Sofresco) explain their own success stories and how HPP technology has helped them to grow and differentiate their brands in the market.
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In this webinar presented in Portuguese, we explain how High Pressure Processing (HPP) has become the best answer for food brands that want to offer safe and fresh-like quality products with an extended shelf life. We also show how HPP meets the current consumer demands of minimally-processed and clean label products. All this with two world-class guests: BRF, a Brazilian company in the meat industry and one of the largest food companies in the world, and GL (Sonatural) a Portuguese company manufacturing HPP beverages and plant-based products.
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Discover how to communicate the multiple benefits of high pressure processing to the final consumer. We explain the fundamental role that the Cold Pressure Council plays in disseminating these advantages and facilitating the recognition of HPP products at the supermarket. In addition, Good Foods and Evolution Fresh, two of our most prominent clients in the United States, tell us first-hand about their experience in using the "High Pressure Certified" Mark in their communication strategies.
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The pharmaceutical industry is beginning to leverage HPP technology. This webinar provides a great opportunity to learn from two companies Lycolab and Bioluz already using the technology for cosmetics and pharmaceuical products and a PhD professor presenting the different usage of pressure to inactivate bacteria or virus maintaining their immunogenicity for new vaccines.
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A great opportunity to know more about HPP tolling business model. HPP tollers give access to HPP technology to food companies of any size, as a previous step to investment or technology acquisition. Ideal option for small companies, startups, restaurateurs and new exporters, looking for the opportunity to commercialize a great variety of HPP products, without the initial capital investment. Our clients Lineage Logistics, Natural Safe y HPP Services discuss all the aspects related with this business model.
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Watch our HPP Products in Asia-Pacific Market webinar to learn more about the market which is considered the new growth engine for HPP and the multiple technology benefits such us enhanced FoodSafety, shelf-life extension, clean-label and business opportunities. Hiperbaric experts and technology users such as Warehouse Logistics Net Asia (WLNA) and The Soup Spoon. discuss the characteristics of the technology and its potential in this area.
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This webinar will help you to understand why HPP has played a key role in the expansion of the avocado industry worlwide. High Pressure Processing prevents avocado browning, allowing manufacturers to offer ready-to-eat products with a shelf life of several weeks and all the nutritional and organoleptic properties of fresh avocado. Our HPP experts tell you about it in detail, along with a figure as renowned in the avocado industry as Ramón Paz-Vega and the success story of our client Fresh Innovations (¡YO QUIERO! brand).
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In this webinar we explain the reasons that have made the category of juices and beverages the fastest growing HPP sector in the world. HPP inactivates microorganisms and preserves the nutritional and sensory characteristics of freshly squeezed juices and beverages, while considerably extending their shelf life. This allows manufacturers to offer natural drinks with all their flavor. Our HPP experts tell you about it together with the success stories of our clients Preshafruit and Hermes Boissons.
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Find out why the seafood industry is making increasing use of High Pressure Processing (HPP). From food safety and shelf-life extension, to being able to separate 100% of lobster, oyster, and crab meat from the shell, this non-thermal technology is helping seafood manufacturers reduce labor costs, while still offering a fresh and premium product. One of our HPP experts together with the Canadian Center for Fisheries Innovation and our client Accua HPP tell you about it.
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Food safety is one of the aspects that arouses the greatest interest among manufacturers, brands and consumers. In this webinar we bring together a select group of experts to talk about how High Pressure Processing (HPP) helps the industry to minimize risks and guarantee food safety. We explain what HPP is, the control of foodborne pathogens it achieves and the success story of NOEL, a leading manufacturer of HPP meat products.
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High Pressure Processing (HPP) is gaining popularity among pet food manufacturers since it allows them to offer products with guaranteed food safety, clean label, and premium quality. Major brands like Steve's Real Food have adopted HPP to control harmful bacteria and protect our pets. In this webinar, we explain how this technology meets the highest requirements for consumers and manufacturers in the pet food industry.
Read more >This is how Hiperbaric webinars are
HPP Experts
Learn from some of the most renown HPP experts, manufacturers and brands.
Expand your knowledge
Participate in live chat. In addition, our applications team will answer all your questions about HPP.
In the Front Row
You will have at your disposal videos of the highest quality and with unlimited access to the content.
Flexible
You can follow the webinars live or enjoy the recordingds wherever and wenever you want.