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 ...

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.

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 ...

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 ...

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 ...