High pressure processing (HPP) equipment manufacturer Hiperbaric is holding a free webinar on the HPP technology on Wednesday, 26 August at 4 pm AEST.

The webinar — HPP products in the Asia and Pacific market: Technology benefits and business opportunities — will feature a range of topics including the current status of the HPP markets, benefits of HPP for food and Hiperbaric’s range; inactivation of microorganisms through the use of HPP technology; a case study by Warehouse Logistics Net Asia (WLNA); a case study by The Soup Spoon, a ready-to-eat meals manufacturer leveraging HPP.

HPP technology can provide opportunities for food and beverage companies that want to offer minimally processed products, free of additives and with a longer useful life. High hydrostatic pressure processing is a non-thermal preservation method that uses water at room temperature (4–25°C) to generate pressure levels up to 6000 bar (87,000 psi/600 MPa).  Ready-to-eat meals, local fruit juices and beverages are the main applications in the region that can benefit from the use of HPP technology to inactivate pathogens that cause foodborne diseases.

The technology is designed to inactivate microorganisms and preserve the nutritional and sensory characteristics of pre-packaged foods and beverages without the addition of preservatives, antioxidants or chemical additives of any kind. In addition, the high pressures can manage to inactivate reference pathogens such as Escherichia coli, Salmonella enterica or Listeria monocytogenes, which cause alterations and diseases transmitted by food.

To register, click here.

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