HPP Atlantique Increases Its Production Capacities And Becomes The Largest High Pressure Treatment Center In France

• The company acquires a new treatment machine from the Spanish manufacturer Hiperbaric, which allows it to reach a production capacity of 5,500 tons per year.
• The high pressure treatment is a cold pasteurization also called pascalization. It makes it possible to obtain healthy, safer products with an extended lifespan and this, without additives.

Nantes /PRNewswire/ - HPP Atlantique , located near Nantes, has acquired a new 300 liter high pressure treatment unit from Hiperbaric, a world leader in the manufacture of high pressure treatment equipment. HPP Atlantique increases its production capacity and becomes the largest high-pressure treatment center in France , producing 5,500 tonnes of product per year.

HPP Atlantique service provider pasteurizes the products of its customers and offers various post-treatment services. HPP Atlantique's customers based throughout France have very diverse sizes and ranges of fresh products: from seafood to fruit juices but also spreads, cheeses and meat products, the applications are multiple. The company is also a pioneer thanks to its R&D Center. It advises and helps its customers to develop new products using innovation through high pressure.

“Investing in production capacity is an important step for us,” explains Jean-Sébastien Tamisier, President of HPP Atlantique. "One of the decisions that made us choose Hiperbaric is their customer focus and 24/7 after-sales service, it is very important for us to work closely with our new supplier." Says Gwendal Lannou , Managing Director of HPP Atlantique. For Andrés Hernando, CEO of Hiperbaric, "it is exciting to see how this new alliance with HPP Atlantique will enable the development of high pressure technology in France even further ."

Thanks to the high pressure of additive-free products, safer and more durable
High-pressure pasteurization is one of the responses from the agri-food sector to the growing demand in France , and around the world, for healthy eating and for the search for clean label products: natural, authentic, safe and without additives.

HPP (High Pressure Processing) is a cold pasteurization also called pascalization . It is a method based on the application of high levels of water pressure up to 6,000 bars (600 MPa / 87,000 psi) for a few minutes. In a hyperbaric chamber filled with water, you can go up to 6000 bars. At these pressure levels, the bacterial cell wall is greatly modified…the cells are damaged. Consequently, the micro-organisms responsible for food spoilage are totally or partially inactivated. On certain applications, the treatment makes it possible to guarantee the absence of foodborne pathogenic microorganisms such as listeria and salmonella.

The cold pressing preservation technique is a gentle treatment process, the product does not undergo heat treatment and this allows the shelf life of the food to be extended by also preserving the nutritional and organoleptic properties while dispensing with preservatives, dyes...

HPP, a sustainable and consolidated technology
Cold pasteurization is also a strategic tool for the development of a more sustainable industry, mainly by reducing food waste, due to the extension of the shelf life of fresh products. But also due to a reduction in energy requirements. "For HPP Atlantique, responsible and sustainable use of resources is imperative, and that is why we rely on high-pressure technology."

The HPP includes hundreds of companies around the world, and is expected to grow 75% in five years, with an average annual increase of 15%. In 2021, for example, nearly 1.8 million tonnes of products were processed worldwide.