Keeping food fresher, longer: Hiperbaric's impact on the industry

In the ever-evolving landscape of food preservation, High-Pressure (HPP) has emerged as a game-changer. This non-thermal technology not only extends the shelf life of products but also maintains their quality and safety.

Image Credit: Hiperbaric

High Pressure Processing (HPP) is a nonthermal food preservation technology that extends shelf life while maintaining quality and safety. 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 pasteurisation, except without the use of heat.

High-pressure technology is the safest bet for the industry and the reasons are clear:

  • FOOD SECURITY: HPP guarantees food safety and brand protection thanks to the inactivation of pathogens and spoilage microorganisms. Furthermore, it is applied to the final already packaged product, which avoids any kind of recontamination
  • EXTENDED SHELF LIFE: High-pressure multiplies by four the shelf life of some products at refrigerated conditions, without adding preservatives
  • PREMIUM QUALITY: HPP preserves all the nutritional and organoleptic properties of the final product such as flavour, colour and texture
  • ENVIRONMENTAL SUSTAINABILITY: As it does not generate effluents and water used to rise pressure can be reused in each cycle
  • NEW PRODUCT DEVELOPMENT: Almost every product can be processed through HPP, which allows a great adaptation to consumer current preferences.

Hundreds of enterprises around the world have trusted in HPP technology of Hiperbaric to revolutionise their process no matter size, sector or product.

High-pressure processing (HPP) is an instantaneous and uniform process that does not affect food covalent bonds but modify the three-dimensional structure of proteins and polysaccharides. This breaks microorganism’s membrane, inactivating pathogens, while preserves nutritional and organoleptic properties like a fresh product”, says Carole Tonello, vice president of Hiperbaric.

Many companies are using HPP to develop safety and minimally processed products, noticeably fresher than if they would be processed with other technologies. Someone is doing this because they can give a new life to imperfect-looking food instead of rejecting it. However, most of them are committed to this technology because they can reach distant markets, without the need to modify their recipes or use preservatives and technologies that could compromise their product quality.

As the global leader in High Pressure Processing with more than 400 HPP units installed all around the world, the Spanish company explains the multiple benefits this technology can provide to the food and beverage industry.

High-pressure processing by Hiperbaric, a great ally of industry:

High Pressure Processing (HPP) is a nonthermal food preservation technology that extends shelf life while maintaining quality and safety. This method consists of subjecting the food, once packaged, to a pressure of 6 000 bar for a maximum of three minutes, thus inactivating the microorganisms responsible for food spoilage and preserving the nutritional characteristics of the fresh product. Learn about the success story of Caña Nature and its avocado products with Hiperbaric’s HPP technology.


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