High-pressure processing machines apply extreme water pressure to foods, eliminating pathogenic bacteria without compromising meal quality, said Innovation Food Service VP Troy Hall. A Northeast Ohio ...

High pressure processing (HPP) is an innovative non-thermal food preservation technology that utilises pressures typically above 100 megapascals (MPa) to inactivate pathogens and spoilage ...

Hiperbaric, celebrating 25 years as the world leader in High Pressure Processing (HPP) technology, announced the launch of the HPP Research Awards, a global initiative to spotlight and promote cutting ...

Hiperbaric and the University of Burgos, Spain conducted a study assessing the effects of HPP (6000 bar, 3 min) on inoculated pathogens and the quality of cold brew coffee. HPP achieved over 6-log ...

Featuring a state-of-the-art Hiperbaric 525 installation, the integrated one-stop hub will offer HPP tolling, co-manufacturing, packaging, labeling, ripening, warehousing, and nationwide distribution.

High-pressure homogenisation (HPH) represents an advanced, non-thermal processing technology that has rapidly gained prominence within the food industry. By subjecting liquid foods to extremely high ...