WEBINAR: HPP, Food Safety and Opportunities for Seafood Products

Exploring Safety, Freshness, and Market Opportunities for Seafood Products with High Pressure Processing (HPP)

Prior to the 1990’s, few thought that an equipment emulating a 198,000 ft. sea immersion or 6 times the depth of the Mariana Trench, would disrupt the seafood industry – until High Pressure Processing (HPP) was introduced. On Tuesday, May 26th, Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Eva Mª Alonso, General Manager, ACCUA HPP and Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI), participated in a webinar, sharing the benefits of HPP for seafood products.

On Tuesday, May 26th, 2020, Hiperbaric hosted a webinar on the benefits of high pressure processing (HPP) for seafood products. Topics discussed included:

- High Pressure Processing’s (HPP) impact on seafood products

- Effect HPP has on pathogens in seafood products and shelf-life extension

- HPP being used for crustacean meat extraction and mollusk shucking

- Emerging HPP seafood applications

Speakers included Vinicio Serment-Moreno, Applications & Food Processing Specialist, Hiperbaric, Robert Verge, Managing Director, Canadian Centre for Fisheries Innovation (CCFI) and Eva Alonso, General Manager, ACCUA HPP (Bacalaos Alkorta).

If you’d like to receive the recording of the webinar or need more information regarding HPP technology, do not hesitate to contact us in marketing@hiperbaric.com, we will be more than glad to assist you.