- The South Korean company installs HPP technology from the manufacturer Hiperbaric to produce HPP Cold Brew Coffe, with which it will reach 6,000 tons of product per year.
- With the High Pressure Processing (HPP) method, ‘cold coffee’ reduces the risk of salmonella and listeria and extends its shelf life 12 times, reaching 90 days.
Next Bio, the leading production brand in the cold brew coffee industry in South Korea, has acquired High Pressure Processing (HPP) equipment from Hiperbaric, the world’s leading manufacturer of High Pressure Technology. With this strategic investment Next Bio establishes itself as one of the most reputable companies in Asia in the development and commercialization of high quality HPP Cold Brew Coffee.
The South Korean company has Hiperbaric 300 industrial equipment for high-pressure processing, which will enable it to improve the safety and quality of its Cold Brew Coffe products. With this operation, Next Bio increases its production capacity, being able to process up to 1,410 kilos of product per hour.
“We are very pleased to collaborate with Hiperbaric to introduce this cutting-edge technology to our company,” says K.J.Choi, CMO of Next Bio. “HPP allows us to improve the safety and shelf life of our product up to 90 days, while maintaining its freshness and flavor. This investment will help us continue to supply top quality Cold Brew Coffee to our customers, including many Korean coffee shop franchises as well as Food & Beverage.” Next Bio also exports to the U.S., Japan and Singapore, among other countries.
High Pressure Processing (HPP) technique improves the quality and safety of cold-brewed coffee, because high pressure technology applies water at very high pressure levels (up to 6,000 bar) to the already bottled product to inactivate pathogens and microorganisms. In this way, food safety is guaranteed and a shelf life of up to 90 days is obtained without applying heat and without preservatives or additives.
Next Bio and “Super Drop Process” for Cold Brew Coffee
The South Korean company has developed a method for the mass production of highly concentrated cold brewed coffee, which can be applied to a whole range of foods and beverages. Under the name, “Super Drop Process,” this production system uses pure cold water (below 18°C) at atmospheric pressure. “Through this process, we can extract up to 24 bricks from coffee and 8 bricks from tea and herbs without any additional processing within a single drip in 60 min. In the case of coffee, this is almost 3 times thicker than espresso,” says Y.H.Kim from Next Bio.
Unlike other cold extraction methods, coffee and tea are extracted through this proprietary system developed by the company, which allows it to preserve the flavor and aroma of the products. Cold-brewed coffee applications include: ice cream, bread, pastries, beer and coffee-based beverages. “You can feel the rich flavor all the way to the end, and now thanks to HPP technology we keep the organoleptic characteristics of our coffee intact, increasing its shelf life much more,” indicates Y.H.Kim. With more than 15 years of experience in the market, Next Bio has different international certifications, including ISO22000, FSSC22000, HACCP, HALAL, and KOSHER.
With the installation of the new high pressure equipment from the Spanish company Hiperbaric, Next Bio achieves a leading position with the most reliable HPP technology on the market. “For Hiperbaric it is a milestone to establish this relationship with Next Bio, a reference in its beverage segment. We are proud to be able to work closely with them, and we are delighted to support them in their growth in the market,” says Jorge Marraud, director of Hiperbaric Asia.
Hiperbaric Cold Brew Coffee Study
Hiperbaric, the world leader in high pressure technologies, has presented the findings of a study, which also demonstrates how High Pressure Processing maintains the fresh taste and quality of cold brew coffee. The report, which has been published in the prestigious scientific journal Foods, reveals the results of applying 6,000 bars of pressure for three minutes to samples of cold infused coffee with high levels of three important foodborne pathogens: Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica.
The results show that HPP technology manages to overcome a reduction of 5 log/ml (i.e., more than 100,000 bacterial cells per ml of infusion, a standard accepted by different food safety agencies around the world); of the three pathogens and guarantee their safety for a period of 90 days, which confirms the stability of cold brew coffee treated by high pressure and the capacity of this technology to extend its shelf life by up to 12 times. The shelf life of unprocessed high-pressure cold brew coffee is 7 days.
In addition to food safety aspects, the report certifies that applying HPP technology to this coffee does not cause changes in its flavor, preserving the subtle acidity and quality of this beverage. Key attributes such as color, freshness, bioactive compounds and antioxidants, total dissolved solids (TDS) and pH are not altered, remaining stable for more than three months of refrigeration.
