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The governance model developed by HIPERBARIC includes our Articles of Association, code of ethics and conduct, among others, with the aim of putting our values into practice, promoting sustainability and creating added value for society.
We are concerned about the state of the planet, inequalities
and resource scarcity. We want to contribute to world peace with our management style, focusing on quality and innovation, and the well-being of our workforce.
We are convinced that achieving healthier food preservation, and improving air quality contributes to well-being of the planet.
We understand that a company that is empathetic to the needs of the planet is itself a generator of peace.
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.
La actividad de la empresa viene definida por las necesidades del cliente y se orienta a satisfacerlas.
En las personas, clientes, proveedores, sociedad en general. Las personas tienden a contribuir, a ser positivas, a poner esfuerzos y conocimientos.
Disponibilidad, motivación por hacer cosas, por ser responsable, por querer formar parte de proyectos.
Ir por delante. Ser proactivo.
El equipo genera más valor, aporta más y logra mayores y mejores resultados que el individuo.
Ser eficientes en el uso de los recursos.
Creemos que la información y el conocimiento han de fluir (en darse a conocer y dejarse conocer), y ha de presentarse la realidad tal cual es.
The company’s activity is defined by the customer’s needs and is aimed at satisfying them.
In people, customers, suppliers, society in general. People tend to contribute, be positive, and put in effort and knowledge.
Availability, motivation to do things, being responsible, wanting to be part of projects.
Going ahead. Being proactive.
A team generates more value, contributes more and achieves more and better results than an individual does.
Making efficient use of resources.
We believe that information and knowledge must flow (to make themselves known and be known), and information must be presented as it is.