As the first High Pressure Processing (HPP) service centre in Switzerland, HPP Competence has established itself as a strategic partner for food and beverage producers seeking safety, quality, and operational efficiency. Founded in 2018 and located in Chavornnay, just one hour from Geneva, the company operates a 720m² facility equipped with dedicated cold storage rooms to ensure optimal product handling. Its CEO, Marie Schumacher, and its quality manager, Isabel Romero open the doors of their company to us so we can discover how they are bringing HPP technology to the Swiss market.
A Leading Provider of Tailored HPP Services
From the beginning, HPP Competence has defined itself through flexibility and customer focus. The company tailors its services to the specific needs of each partner, supporting producers of all sizes in adopting a technology that preserves freshness, flavour, and nutrients, without heat or additives.
Schumacher summarises this mission clearly: “We help food producers offer safer, fresher, and longer-lasting products, without compromising on quality.” The company offers a comprehensive HPP tolling service that allows producers to outsource processing without investing in equipment or specialized staff. Its team manages the entire process, including loading, unloading, and verifying each batch to ensure consistency, traceability, and food safety.
HPP Competence’s collaboration with Hiperbaric, the global leader in HPP technology, plays a crucial role in its value proposition. The centre operates a Hiperbaric 135 HPP system, which provides the efficiency and reliability needed to deliver a competitive service. As Schumacher notes, “This machine’s efficiency and consistency, combined with Hiperbaric’s outstanding food application support and 24/7 after-sales service, make them the perfect technology partner for us.”
Food Safety and Clean-Label Products: The Value of HPP
For HPP Competence quality manager Isabel Romero, the growing relevance of food safety makes HPP particularly compelling. “Traditional preservation methods often rely on heat or chemical additives, compromising the product’s nutritional value, flavour, and appearance,” she explains. By contrast, HPP uses cold water and extremely high pressure to inactivate pathogens while preserving a product’s natural characteristics.
The result is a clean-label solution that enhances safety, extends shelf life, and maintains the taste, colour, and nutritional quality consumers expect—while reducing reputational risks linked to product recalls
A Trusted Partner for Diverse Food Sectors
The versatility of HPP Competence is reflected in the wide range of clients it serves, from artisanal breweries and small local producers to one of Switzerland’s leading seafood companies. The centre processes an extensive assortment of products, including beverages and juices, seafood and meat products, bakery creams, ready-to-eat meals, soups, teas, and pet food.
Beyond processing, HPP Competence is actively involved in scientific research, packaging innovation, and regional development initiatives. Romero highlights that this commitment enables the company to be ‘constantly advancing the applications of High Pressure Processing technology’.