“Deployment of high pressure and temperature food processing for sustainable, safe and nutritious foods with fresh-like quality”
With CNTA as the coordinating entity, the main objective of the HIPSTER Project is to apply high pressure thermal processing technology (HPT) to the food industry for the first time, to improve the quality of food, making it more sustainable, safer, more nutritious, and with a higher quality and longer shelf-life.
High pressure thermal (HPT) technology has been chosen for industrial food processing with the aim of obtaining safer and higher quality food products with a longer shelf-life. HIPSTER addresses the main barriers preventing it from entering the market and from fully deploying HPT technology, developing knowledge, tools and industrial equipment suitable for implementing this processing technology in the food industry, also generating benefits by creating more attractive, healthier and safer products in a more convenient format. These foods cannot be produced using conventional thermal processing methods or conventional HPP.
The project duration was 33 months, and as well as CNTA, the following partners also participated: the Metronics Technologies and IAN Group (Industrias Alimentarias de Navarra) companies from Spain, TOP and MARFO from the Netherlands, and Youris.com from Belgium; the Technische Universität Múnchen (TUM) university from Germany; and the technology centres TEAGASC (The Agriculture and Food Development Authority) from Ireland and Actalia Association de Francia.