Because of the technological innovations developed by NC Hyperbaric, the company has become a world leader in the sector and has increased its position in international rankings. “Over time we have gained market share over our North American competitors,” highlights Purroy.

The technological solutions range from a low-end model, designed for companies that have small production volumes or specialize in niche markets or seasonal products, to the largest on the market that comes with a 420-liter vessel. In 2008, that model received the Innovation Award from the Institute of Food Technologists.

Solutions developed by NC Hyperbaric are found worldwide. The first prototype was installed in 2002 at the Campofrío meat product plant in Spain for processing cured meat for export. NC Hyperbaric entered the international market the following year, initially in Italy and then later in Canada. In 2005 the company expanded into Japan, as well as the United States. The U.S. market has become key for NC Hyperbaric, because local consumers increasingly buy meat products labeled “natural,” “minimally processed” with “no artificial additives.” NC Hyperbaric has also installed equipment in China, Korea, Peru, Australia and New Zealand, among other countries.

The number of units sold continues to grow rapidly: in 2010 the company had a 60% growth over 2009 figures. Vegetable products claim the highest percentage, followed by meat, fish and shellfish, and juice and beverages.

Key to development

The key to NC Hyperbaric’s development has been its emphasis on R&D, as the company invests around 9% of its yearly turnover in research. About 80% of the company’s 50 employees are involved in research and development.

While the company’s current high-pressure technology effectively pasteurizes a given product, the next frontier, explains Purroy, is to develop technologies that combine pasteurization and sterilization, both high pressure and heat. The benefit of such a machine is that the temperatures used for sterilization will be significantly lower than those used for sterilization without pressure, and will retain a quality closer to the fresh product than canned goods.

iWave High Pressure Processing equipment. Photo: NC Hyperbaric

Article published in July 2011
Carmelo Hermoso de Mendoza

Because of the technological innovations developed by NC Hyperbaric, the company has become a world leader in the sector and has increased its position in international rankings. “Over time we have gained market share over our North American competitors,” highlights Purroy.

The technological solutions range from a low-end model, designed for companies that have small production volumes or specialize in niche markets or seasonal products, to the largest on the market that comes with a 420-liter vessel. In 2008, that model received the Innovation Award from the Institute of Food Technologists.

Solutions developed by NC Hyperbaric are found worldwide. The first prototype was installed in 2002 at the Campofrío meat product plant in Spain for processing cured meat for export. NC Hyperbaric entered the international market the following year, initially in Italy and then later in Canada. In 2005 the company expanded into Japan, as well as the United States. The U.S. market has become key for NC Hyperbaric, because local consumers increasingly buy meat products labeled “natural,” “minimally processed” with “no artificial additives.” NC Hyperbaric has also installed equipment in China, Korea, Peru, Australia and New Zealand, among other countries.

The number of units sold continues to grow rapidly: in 2010 the company had a 60% growth over 2009 figures. Vegetable products claim the highest percentage, followed by meat, fish and shellfish, and juice and beverages.

Key to development

The key to NC Hyperbaric’s development has been its emphasis on R&D, as the company invests around 9% of its yearly turnover in research. About 80% of the company’s 50 employees are involved in research and development.

While the company’s current high-pressure technology effectively pasteurizes a given product, the next frontier, explains Purroy, is to develop technologies that combine pasteurization and sterilization, both high pressure and heat. The benefit of such a machine is that the temperatures used for sterilization will be significantly lower than those used for sterilization without pressure, and will retain a quality closer to the fresh product than canned goods.

iWave High Pressure Processing equipment. Photo: NC Hyperbaric

Article published in July 2011
Carmelo Hermoso de Mendoza