Hiperbaric developing new HPTP system to keep products shelf stable
Burgos, Spain-based food machinery supplier Hiperbaric has joined forces with the Commonwealth Scientific and Industrial Research Organization (CSIRO) to create a new high-pressure thermal processing (HPTP) system to keep products shelf stable.
Hiperbaric, which has its headquarters in Spain but also operates an office in Doral, Florida, U.S.A. to conduct its North American business, unveiled the canister at PACK Expo, a processing and packaging exhibition that took place from 11 to 13 September in Las Vegas, Nevada, U.S.A.
The new HPTP is applied to food canisters and according to the company can keep products shelf stable and protected from extreme pressure and weather conditions for long periods of time. The new system combines enough heat to kill microbes effectively with high pressure produced by water.
“We are thrilled to collaborate with CSIRO, a world leader in scientific research, on this cutting-edge canister technology,” Hiperbaric VP of Business Development Carole Tonello said. “It represents a major breakthrough that will expand the applications for HPTP and help our food manufacturing partners deliver incredibly fresh-tasting, shelf-stable foods to consumers.”
The process is compatible with existing Hiperbaric high-pressure processing (HPP) machines, which store food at extremely cold temperatures. The HPTP method can take HPP products and preheat food, hermetically seal the canister, and use high pressure to achieve sterilization.
“At CSIRO, we are committed to scientific excellence and innovation that can benefit industries globally,” CSIRO Principal Scientist Kai Knoerzer said. “This project leverages our deep expertise in food processing, safety, and packaging to help bring a truly game-changing advancement to the market. We look forward to seeing the exceptional products this technology will enable.”
Hiberbaric products, among their many uses, are prevalent in seafood-processing facilities worldwide. Medley, Florida, U.S.A.-based food distributor Seafarers previously committed to using Hiperbaric’s HPP technology for all of its crab processing, helping to extend the shelf life of its crab offerings to 21 days while maintaining more of the crab’s flavor.
“This new technology retains all of the nutrients, vitamins, and antioxidants found naturally in food and drastically enhances the overall food safety of our crab meat,” Seafarers CEO Willy Rosell said at the time.
Greenhead Lobster, a Stonington, Maine, U.S.A.-based seafood company, has also partnered with Hiperbaric in the past, upgrading its processing facilities using the company's HPP equipment, allowing it to extend its market reach beyond the Northeast U.S.