High-pressure processing is often associated with food safety, but speakers at the recent Hiperbaric Global Roadshow at Oklahoma State University showed how the technology also may support cleaner labels, product quality, value recovery and commercialization across a range of food products.

The workshop brought processors, researchers, equipment specialists and industry partners to OSU’s Robert M. Kerr Food and Agricultural Products Center for technical presentations and hands-on demonstrations using FAPC’s Hiperbaric 55 HPP system.

For food processors, one of the technology’s primary advantages is its ability to use pressure instead of high heat. Daniela Castro, applications specialist with Hiperbaric, described HPP as a nonthermal pasteurization technology that can help preserve sensory and quality attributes while supporting food safety goals. She also said the technology can contribute to cleaner labels and safer products, while creating new opportunities for food producers.

Dr. Rodney Holcomb, interim director of FAPC, said industry interest in cleaner labels, fewer preservatives and extended shelf life helped drive the center’s decision to add HPP capability.

“The fact that we had the opportunity to bring that technology here for use with meats, non-meat and even pet products seemed like the perfect opportunity to do things that Oklahoma processors have had limited exposure to and show them the options that are available as they move forward in the marketplace,” Holcomb said.

FAPC’s modernization was supported by $7 million in funding approved by the Oklahoma Legislature in 2024, including $6 million for facility and equipment upgrades and $1 million in recurring annual funding.

The upgrades include advanced food-processing technology, expanded meat-processing tools, dairy and beverage equipment, updated bakery and grain-analysis instruments and new packaging and product-development technologies. The investment strengthens FAPC’s capacity to support research, industry training and technical assistance, giving Oklahoma food and agricultural businesses more opportunities to develop products and improve food safety and quality.

Grace Danao, research associate professor at the University of Nebraska-Lincoln, discussed the role HPP can play in pathogen control, particularly for ready-to-eat foods that may be exposed to Listeria monocytogenes after cooking.

Danao explained that high pressure can weaken bacterial cells and make them more susceptible to other stresses within a food product, including acidity, antimicrobials and low temperatures. She also emphasized that validation and regulatory considerations vary by product category and that processors can work with university researchers, service providers and other technical experts to better understand those requirements.

The food safety discussion extended beyond human food. Susy Tejayadi, president and founder of Tailored Pet Food Solutions, described HPP as an important pathogen-control step for raw and fresh pet food and noted that processing performance can vary depending on formulation, water activity, moisture and fat content.

Industry examples showed how HPP can influence formulation, product positioning and market opportunities.

Derrick Thivierge, director of quality assurance for GoodHeart Brand Specialty foods, discussed the company’s use of HPP to support food safety while reducing preservatives, phosphates and high salt levels and moving toward cleaner-label products. He also described the technology’s role as the company expanded into broader foodservice and retail markets.

Additional workshop discussions addressed what companies should have in place before moving from product testing to commercial production. Christian Calix, executive vice president of Universal Pure, emphasized validation studies, food safety plans, documentation and coordination with tolling partners. He described the implementation of commercial HPP as a collaborative process that should begin with careful planning and pilot work.

One of the workshop’s research examples explored HPP as a potential value-recovery tool for dark-cutting beef.

Gary Sullivan, professor in the Department of Animal Science at Nebraska, said dark-cutting beef often receives a discount because its darker appearance can affect purchasing decisions. Researchers at Nebraska and OSU are studying whether HPP can alter the color and appearance of dark-cutting beef and potentially return value to the product.

Sullivan said the commercial opportunity could look different depending on the processor size. Larger processors may be able to consolidate enough product to apply the technology themselves, while smaller processors could potentially work through third parties that consolidate product from multiple plants. He said conversations with companies have shown optimism about the technology as the research continues.

For FAPC, the workshop provided processors an opportunity to move beyond learning about HPP in theory and see the technology operate, ask technical questions and consider how it could fit their own products and operations.

“We can work with it not only for research purposes but also give our processors in the state an opportunity to try it out for themselves and see how it benefits their industry,” Holcomb said.

FAPC’s Hiperbaric 55 system gives food companies a place to evaluate products, processing conditions and technical considerations before making larger production, outsourcing or capital-investment decisions.

The event was part of Hiperbaric’s Global Roadshow and brought together OSU, Hiperbaric, the University of Nebraska-Lincoln and industry partners.

FAQs

What is high-pressure processing (HPP)?

High-pressure processing is a nonthermal food preservation technology that uses extremely high pressure, rather than heat, to reduce the presence of harmful microorganisms in food. This process can improve food safety while maintaining a product’s taste, texture, color and nutritional quality.

What types of products can be processed using HPP?

HPP can be used with a wide range of products, including ready-to-eat meats, beverages, sauces, dips, fruits and vegetables, seafood and some pet foods.

How can HPP support cleaner-label products?

Because HPP helps control pathogens and extend shelf life, food manufacturers may be able to reduce the use of preservatives, phosphates and high salt levels while still maintaining food safety and product quality.

Why are researchers studying HPP for dark-cutting beef?

Dark-cutting beef often receives a lower market price because consumers may perceive its darker color as less appealing.

How can Oklahoma food processors access HPP technology?

The Robert M. Kerr Food and Agricultural Products Center at Oklahoma State University has a Hiperbaric 55 HPP system available for research, pilot testing and product evaluation.