Hiperbaric will be present at IFFA 2025 to showcase its industrial high cold pressure (HPP) equipment applied to the meat industry. The versatility of this technology allows its application in a wide variety of products. From cured and cooked sausages to ready meals or pet food, HPP technology guarantees food safety, quality and shelf life of meat products without altering their organoleptic characteristics. During the fair, Hiperbaric will highlight how this process helps reduce the use of preservatives, maintains nutrients and guarantees a safer and more sustainable end product.
As in previous editions, Hiperbaric could not miss this key event in the meat sector, a historic sector for high pressures. The first industrial HPP equipment developed by the company was intended for meat producers who trusted in the effectiveness of this technology to inactivate pathogenic microorganisms, which allowed them to enter new markets with very strict food safety regulations. Since then, many meat companies have purchased our equipment, representing between 20% and 25% of all HPP equipment installed worldwide.
HPP benefits for meat products
Food safety: inactivation of pathogens
The high pressures achieve several logarithmic reductions of major meat pathogens such as Salmonella spp, Escherichia coli, Campylobacter spp and Listeria monocytogenes. The acid lactic acid bacteria load and other indicators are drastically reduced, extending the shelf life of HPP meat products by up to two to three times their original shelf life.
Avoids product recalls
The effectiveness of the technology in inactivating pathogens and other micro-organisms responsible for food spoilage makes HPP technology a tool that protects the brand against product recalls. Furthermore, by applying high pressure to the final packaging, it avoids any risk of recontamination, which is very common in the handling of products in phases such as slicing.
Life extension
Another benefit associated with pathogen inactivation is the extension of shelf life to several weeks or even months depending on the product.
Clean label, no additives
HPP technology enables the development of more natural, healthier and preservative-free meat products. It enables the design of formulations with reduced amounts of preservatives (less salt, lactate,…), satisfying the end consumer’s demand for reduced salt and additive-free meat products.
Premium quality
HPP technology preserves the quality and keeps the sensory and nutritional characteristics of meat products intact because, unlike heat treatments, it is a cold process that does not alter flavours, textures or nutrients.
Access to new markets
By complying with the strictest food safety regulations, it becomes the perfect entry key. In addition, the extended shelf life of meat products, which can reach several weeks or even several months under refrigeration, allows access to new markets.
Versatile technology applicable to a wide range of meat products
The pressure is transmitted uniformly and instantaneously to the entire product, which guarantees the same process efficiency regardless of the format: whether sliced (such as sausages), diced (such as sliced meat), in blocks (such as foie) or in whole pieces (such as cooked ham). Below we show the different HPP products that can be found on the market.
Cooked deli meat
Cooked deli meat usually have a great prominence in the deli section, covering a wide range of delicious alternatives such as hams, turkey and chicken breasts, mortadellas, lacones, cold cuts or cooked bacon and shoulders. All of them are products that can benefit from the advantages of high pressure. Don’t miss this blog post in which we share the scientific studies that back it up.
Cured
This non-thermal process maintains the original taste and appearance of cured meat products. HPP technology allows to meet the export requirements for cured and fermented products of countries with the strictest sanitary regulations (i.e. Listeria free). In addition, the high pressures guarantee the preservation and safety of stable sliced products at room temperature by controlling the micro-organisms responsible for spoilage.
Raw meat
HPP is effective on raw meat products, however its application may have certain limitations. One notable problem is the colour change due to structural modification of myoglobin, the protein responsible for the red colour of raw meat, which gives the meat a cooked appearance. However, these limitations can be overcome with respectful solutions such as marinating with natural colours and spices.
Pet food
HPP technology has become the best ally of those families looking for healthier alternatives to feed their pets raw or minimally processed raw food (also known as BARF diet), due to the health benefits for their carnivorous pets. The high pressure ensures the safety of these foods while retaining all their benefits.
Hiperbaric at IFFA
Our team of HPP experts will be present in Hall 9.0 Stand C22, ready to assist and answer any questions from those interested in guaranteeing the food safety of their meat products and extending their shelf life without the need for additives.
Hiperbaric presentation at IFFA
Marta Onrubia, HPP Sales Manager, will give the talk ‘HPP for “Meating” Your Food Safety and Clean Label Expectations’ on Monday 5 May at 15.05. If you are going to visit IFFA, make sure you make a note of this appointment where Marta will go over all the possibilities offered by the technology. You will also be able to ask her directly any questions you may have in the Q&A session at the end of the talk.
It will be a pleasure to meet and connect with the entire meat sector again at this new edition of IFFA, and to share together the most innovative developments in high pressure technology. We look forward to seeing you there!
