Stonington, Maine, U.S.A.-based seafood processor Greenhead Lobster has upgraded its operations with a new Hiperbaric high pressure processing (HPP) machine.
The company is using the 420i Hiperbaric model for extracting lobster meat from shells at its recently opened production facility in Bucksport, Maine, it confirmed in a press release. The machine also works to fortify Greenhead Lobster’s food safety procedures, inactivating harmful foodborne bacteria and extending shelf-life.
“With the addition of our state-of-the-art processing facility, Greenhead is now able to process various cooked and raw lobster products. This expansion, featuring the Hiperbaric 420i, expands our market beyond live lobster without compromising the traceability of our products from sustainable, well-managed fisheries,” said Hugh Reynolds, the owner of Greenhead Lobster.
Processing 30,000 pounds of lobster per day, Greenhead distributes its products in both fresh and frozen formats to restaurants, retail channels, and directly to consumer via the company’s website.
Hiperbaric specializes in HPP machines and services for companies within the food and beverage industries, including seafood, meats, dairy, premium juices and other beverages, wet salads, baby food, and pet food.
“We’re excited to provide Greenhead Lobster the opportunity to broaden their market with value-added lobster products. HPP is increasingly being used in the seafood industry to provide safe and healthy products,” Hiperbaric USA Director Robert Peregrina said.
Photo courtesy of Greenhead Lobster
