Hiperbaric, a manufacturer of high-pressure processing (HPP) machines and leader with a 60% share of the global market, will participate in Drinktec 2025, from 15-19 September to demonstrate how this innovative food preservation technique is transforming the food industry worldwide. Visitors will be able to learn about the company’s latest innovations in high pressure technology and its automation solutions at stand B5-440, enjoy tastings of HPP juices and beverages, and attend a technical presentation.
High pressure processing (HPP) is a non-thermal food preservation method that extends the shelf life of juices and beverages while preserving their nutritional and sensory quality. The processing conditions for this category of food range from 4,500 bar (450 MPa or 65,200 psi) to 6,000 bar (600 MPa or 87,000 psi), with a pressure holding time of between one and three minutes at room temperature or refrigerated. This process inactivates pathogenic and spoilage microorganisms without the use of heat, preserving the sensory and nutritional properties of fresh products intact.
From a quality standpoint, HPP technology is gentler than conventional thermal processing, so juices retain the original properties of fresh products. The process does not break covalent bonds or create new compounds through molecular degradation.
Growth engine for the juice and beverage sector
In the case of juices and beverages, this sector has experienced significant growth due to the variety of beverages developed in recent years, which find high pressure to be their perfect ally. “HPP keeps the flavour, colour, and composition of beverages intact. In the case of fruit and vegetable juices, this technology preserves all their nutrients, vitamins, and antioxidants,“ explains Hiperbaric business development vice-president Carole Tonello. “It’s like enjoying a freshly made juice, but with the guarantee of an extended shelf life and total food safety.”
The potential of HPP technology covers a wide range of liquid products that already occupy a prominent place in the global market:
- Cold-pressed juices and smoothies.
- Plant-based milks and other dairy alternatives.
- Functional beverages enriched with probiotics, electrolytes, or vitamins.
- Cold brew coffee and tea.
- Ready-to-eat vegetable soups, such as gazpacho.
- Fermented beverages such as kombucha, vinegars, or even certain craft beers.
Hiperbaric HPP sales manager Marta Onrubia adds: “In Europe, we are seeing companies of all sizes adopting HPP technology to differentiate themselves in highly competitive markets. Not only because of the direct benefits to the product, but also because naturally extending shelf life is an excellent tool for exporting and opening up new markets.”
European success stories such as Gufresco or Delafruit (in Spain), Kookabarra (France), B.Fresh (United Kingdom), Hoogesteger or FruityLine (Netherlands), or Macé (Italy) are clear examples of how HPP enables brands to innovate and lead their categories.
Health benefits in HPP functional beverages
During Drinktec, Carole Tonello, who is not only the vice-president but also the director of Food Applications at the company, will give a technical presentation on how HPP technology is enabling the creation of innovative products with greater nutritional value, better bioavailability, and a longer shelf life. Specific examples of novel ingredients and supplements that have been successfully integrated with HPP to create state-of-the-art functional foods and beverages will be presented, meeting the growing consumer demand for options that improve health.
Previous Webinar: Discover HPP’s success with Gufresco
To get things started before the fair, Hiperbaric has organised a free webinar on September 3. Entitled ‘HPP technology for juices and beverages: natural, preservative-free, and with a longer shelf life’, the seminar will explore how technology is transforming the industry, with special guest Gufresco sharing its experience as a leading producer of HPP juices.