Hiperbaric expands its facilities on 20th anniversary

7 November 2019

Hiperbaric announced the expansion of its facilities coinciding with the 20th anniversary of its creation. The company also gave notice of its last innovative technology: a new application of high pressure which aims to become a new successful business line for the company.

The event reunited over 500 people at Hiperbaric headquarters facilities in Burgos, Spain. Among the invited guests were Hiperbaric employees, main collaborators, suppliers, clients and authorities. The new facilities are dedicated to offer solutions to satisfy the current needs of the food and beverage industry thanks to the application of high pressure. This customer-oriented attitude is the main driver of Hiperbaric's continuous growth, whose annual revenues were reported to surpass €50 million in 2018.

The opening had Toni Nadal as guest star. The former coach and uncle of Rafa Nadal gave all attendees an excellent lecture on motivation, self-improvement, talent and personal development. To conclude the event, all guests enjoyed a visit to Hiperbaric's facilities.

High pressure beginnings

It all started in 1999, when Andrés Hernando, CEO of Hiperbaric, discovered the use of high pressure to extend the shelf life of food as well as improve food safety. Since then, the food and beverage industry has evolved substantially. This non-thermal (5ºC - 20ºC) food processing method keeps unaltered all the organoleptic characteristics and nutritional values of fresh products. It applies to a wide variety of products: from juices and drinks, to avocado products, meat, seafood, ready meals, plant-based dips, or even to baby food and pet food. All of them meet the increasing demand of more natural and healthier ready-to-eat products which do not require further additives nor preservatives.

In the presentation of the event, Hernando reviewed some of the key milestones in the history of the company: "Our people and our innovation has leveraged us to become world leaders of high pressure for the food industry.". Hiperbaric opted for innovation since its very beginning, when the world's first horizontal HPP machine was developed.

This new machine broke the trend towards industrialisation of a technology that until then was only being used almost exclusively on laboratories - due to the inconvenient system of loading and unloading of products (vertically) and also due to its low production capacity.

Innovative technology to reach new sectors

Hiperbaric also took this opportunity to present a new business line focused on the production of machines which post-process metal parts made by additive manufacturing (3D printing). This technology, known as HIP (which stands for Hot Isostatic Pressing) is a state-of-the-art technology, which by applying both high pressure and high temperature, improves the properties of metal parts while extending their useful life while extending their useful life, providing greater flexibility on design while saving on raw materials and processing times. Its application may be extended to more technological sectors, such as aeronautics, automotive or prosthetic medicine, among others.

The company makes a continuous effort in R&D, investing over 10% of its net profit. More than 20% of the staff involved in R&D activities, which has developed over 20 projects up to date with an associated budget of €20 million on budget).

Hiperbaric's dedication has allowed the company to become the world benchmark on HPP for the food industry. Nowadays, its target is to become the leader of high pressure technology, regardless the industry of application.



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