A Global Online Conference Showcasing High Pressure Processing, Cold Pasteurization Solutions for a Healthier Food System
Hiperbaric, the global leader in High Pressure Processing (HPP) technology, will host the fifth edition of its international virtual conference, HPP Innovation Week 2025, from July 8 to 10, 2025.
Under the slogan “Cold Pasteurization Solutions for a Healthier Food System,” the 2025 edition introduces a refreshed format with region-specific programming, spotlighting the latest trends and applications of High Pressure Processing across the Americas, Europe, the Middle East, Africa, and the Asia-Pacific region.
HPP is a nonthermal food preservation technology that uses cold water and high pressure to inactivate food-borne pathogens and spoilage microorganisms. The process maintains nutritional integrity and taste and significantly increases shelf life without the need for preservatives.
HPP Innovation Week 2025 is a free online event designed to educate, connect, and inspire professionals working across the global food industry. The event will bring together food manufacturers, retailers, packaging companies, tolling service providers, regulatory experts, and academic leaders to explore the transformative impact of HPP in advancing food safety, extending shelf life, and enabling clean label innovation.
Each day of the conference will focus on a specific region, offering four expert-led sessions tailored to local market trends and regulatory contexts:
- Tuesday, July 8th – The Americas
- Wednesday, July 9th – Europe, Middle East & Africa (EMEA)
- Thursday, July 10th – Asia & Oceania (APAC)
Participating organizations include members of the Hiperbaric HPP Academia Network Cornell University and IPB University in Indonesia, members of the Hiperbaric HPP Global Tolling Network, Universal Pure, Ventolini, APA Processing, and various food manufacturer customers from Europe and Asia.
Ahead of the conference, Hiperbaric will host a live webinar Global Perspectives on HPP:
Market Trends, Applications & Success Stories” on June 24, offering a preview of regional food and beverage trends by application type, along with new developments in equipment integration and commercial opportunities in each market.
Session topics will cover a wide range of themes including the commercialization of HPP products, regional consumer trends, advances in HPP automation, and the integration of HPP with emerging technologies. Attendees will also gain insight into innovative applications such as the preservation of functional ingredients, the combination of forward osmosis with HPP for coconut water, and the growing use of HPP in algae-based food solutions.
“Each year, HPP Innovation Week grows in scope and reach. For 2025, we’ve restructured the format to ensure regionally relevant content while continuing to spotlight the global momentum behind HPP,” said Rob Peregrina, USA Executive Director for Hiperbaric. “Our goal is to connect the science of HPP with real-world business outcomes and make cold pasteurization technology accessible to food producers of all sizes.”
Andrés Hernando, CEO of Hiperbaric, added: “HPP Innovation Week is more than just a conference; it’s a testament to our shared vision for a safer, healthier, and more sustainable food future. At Hiperbaric, we are deeply committed to innovation and pushing the boundaries of HPP technology. This event serves as a crucial platform for fostering collaboration, sharing groundbreaking advancements, and empowering the global food industry to embrace the transformative power of cold pasteurization. We believe that by working together, we can truly revolutionize how food is produced, preserved, and consumed worldwide.”
Hiperbaric’s annual HPP Innovation Week has attracted over 6,000 professionals from more than 60 countries since its inception. All content will be available on-demand to registered attendees following the event.
Register here: HPP Innovation Week 2025 Registration
About Hiperbaric
Hiperbaric is the global leader in high pressure technology, designing, manufacturing, and marketing its HPP equipment internationally. Founded in 1999, the company is recognized for its reliability, customer support, and continuous R&D.
With more than 400 installations, hundreds of companies worldwide use Hiperbaric equipment for the processing of juices and beverages, meat, fish and shellfish, fruits and vegetables, dairy and prepared dishes. A highly versatile technology, HPP can be applied to a wide range of foods.
Hiperbaric is headquartered in Burgos, Spain, with a U.S. office in Miami, FL, an Asia office in Shanghai, China, and commercial and technical offices in Mexico and Oceania. For more information, visit: www.hiperbaric.com
