High Pressure Processing (HPP) also known as high pressure pascalization or cold pasteurization is a non-thermal (5ºC – 20ºC) food and beverage preservation method that guarantees food safety and achieves an increased shelf life, while maintaining the optimum attributes of fresh products.
Safe and minimally-processed products with an extended shelf life
It is based on the use of high isostatic pressure transmitted by water of up to 6,000 bar /600MPa /87,000 psi, held for a few minutes. This pressure is transmitted uniformly and instantaneously throughout the product, therefore achieving an effect equivalent to pasteurization, except without the use of heat.
Nowadays, consumers demand food and beverages with very specific characteristics: higher sensory and nutritional quality, absence of additives and preservatives, ready to eat, with a long shelf life and 100% safe.
HPP technology mantains freshness of food products up to 3 months after being packaged
Non-thermal preservation techniques, like HPP, have experienced a boom in recent years because they perfectly adapt to these premises, unlike traditional thermal and chemical treatments. High pressure processing or cold pasteurization is the most extended non-thermal preservation techniques among industrial manufacturers due to its multiple advantages.
Members of some of the most prestigious Associations and Institutions in the world
In 2017, Hiperbaric became a founding member of the Cold Pressure Council (CPC), an organization based in the United States that leads, facilitates and promotes industry standardization, user education and consumer awareness of high pressure processing (HPP).
Created by the Cold Pressure Council, the High Pressure Certified® (HPC) Mark is offered to eligible CPC members to help identify the benefits delivered by high pressure processing. This initiative has already been launched in the US with the aim of spreading to the rest of the world.
Refrigerated Foods Association (RFA) is an organization of manufacturers and suppliers of salads, refrigerated entrees, side dishes, sauces, desserts, soups and ethnic foods, as well as companies engaged in business operations related to the refrigerated food industry. The RFA develops programs to improve and promote food safety, strengthen members' operating practices, and foster a networked community for sharing information.
Since 1939, Institute of Food Technologists (IFT) has been a passionate science forum for food technologists and professionals to collaborate, learn, and contribute with the goal of inspiring and transforming collective scientific knowledge into innovative solutions for the benefit of all people worldwide. As a purpose-driven scientific community, IFT feeds the minds that feed the world.
North American Meat Institute (NAMI) is a national trade association representing the companies that process 95% of the red meat and 70% of the turkey products in the United States and their suppliers. NAMI conducts scientific research through its Foundation designed to help free-range meat and turkey companies improve their operations and products. The Institute's many educational meetings and seminars also provide excellent networking and information-sharing opportunities for industry members.
Plant Based Foods Association (PBFA) represents America's leading plant-based food companies. Its objective is to build a solid foundation to contribute to the success of plant-based food producers through a series of joint actions to achieve greater recognition among retailers, the media and the end consumer. Through this alliance, from Hiperbaric we intend to support all members of the association, as well as communicate the benefits of high pressure processing (HPP) in this type of products.