Items Tagged with 'high pressure processing (HPP)'

A review led by researchers at the University of Nebraska–Lincoln found that high-pressure processing (HPP) can reduce foodborne pathogens in raw chicken and described pressures and holding times that significantly influenced microbial inactivation.

The Hiperbaric Global Roadshow Oklahoma, hosted by Oklahoma State University’s Robert M. Kerr Food and Agricultural Products Center (FAPC) in September, will showcase FAPC’s newly installed Hiperbaric 55 high-pressure processing (HPP) system and connect attendees with technical and academic food safety experts. 

In carrot puree, a low-acid matrix, heat plus pressure achieved significant spore reductions, while cationic antimicrobials enhanced sporicidal effects and prevented regrowth. The hurdle approach offers a potential alternative to conventional thermal processing at severe temperatures, which can degrade food quality.

Food and beverage industry customers will benefit from a fully integrated, one-stop solution that combines high-pressure processing (HPP) tolling, co-manufacturing, packaging, labeling, cold storage, and logistics support

Under the slogan, "Raising the bar for food safety, quality, and clean label products," Hiperbaric’s virtual HPP Innovation Week 2024 will explore high-pressure processing (HPP) emerging applications, its automation, and its role in safe, sustainable food production.

Clean labeling is on the rise. Food producers must consider the packaging techniques and technologies that are used during manufacturing in order to label products as "clean."

Universal Pure’s acquisition of Hydrofresh HPP expands its footprint of outsourced high-pressure processing (HPP) and cold chain solutions, now located across seven regions in the U.S. and serving all major food production hubs. 

Hiperbaric will host high-pressure processing (HPP) Innovation Week, June 14–18, 2021, which will bring together manufacturers, retailers, foodservice and packaging companies, and others in the HPP industry.

Building on a foothold in batch guacamole processing, high pressure processing moves into bulk and grows in markets that require fresh taste with no preservatives and a long shelf life.

Food safety technology is rapidly advancing year by year, and many companies are using high pressure processing (HPP) and pasteurization for their products’ packaging.