LIVE Q&A WITH
HPP FOOD SCIENCE EXPERTS
WEBINAR:
HPP Plant based products:
Safety, Shelf Life Extension and Clean Label
Join Us for a Live Webinar Jaguacy (Brasil), Sopas Graciete (Portugal) and Hiperbaric HPP Food Science Experts
Consumers are increasingly buying natural products that are clean-label, additive-free and ready to eat. Manufacturers need to extend the shelf life of their fresh products, guaranteeing maximum food safety with technologies that help grow their business.
Therefore, High Pressure Processing (HPP) is the cutting-edge technology that meets both market demands. This non-thermal technique is presented as the best solution for fruit and vegetable brands, due to the multiple advantages offered by this revolutionary food preservation technique. Among other benefits, it increases the shelf life of plant-based foods by 2 to 10 times and offers a clean-label product, all while keeping its nutritional and organoleptic properties intact.
In this webinar, you will learn:
- Introduction to HPP technology with Hiperbaric and market trends in Brazil and Portugal.
- Learn about microorganism control with HPP to guarantee food safety and increase shelf life of plant-based products.
- Learn about Jaguacy's case study
- Learn about Sopas Graciete's case study
Language: Portugues
Date: September 26th, 11.00 AM (SAO PAOLO, BRASIL) | 3.00 PM (LISBON, PORTUGAL) | 4.00PM (MADRID, SPAIN)
Free Registration
All registrants will receive a recording of the webinar.
Speakers
María Barreal
Responsável comercial LATAM & Portugal
Dr. Rui Queiros
HPP Food Application Specialist
Julia Falanghe
Director
David José Alzedo
Gestor da qualidade
VISIT OUR WEBSITE TO LEARN MORE ABOUT HPP TECHNOLOGY
Hiperbaric actively contributes to the dissemination of news and scientific advances in high pressure processing (HPP) technology. Find all this information segmented according to the food application you’re interested in. Case studies, commercial examples of HPP products, scientific white papers, webinars and much more.