HIPSTER · Project

Industrial-Scale High Pressure Processing for Safer Food With Longer Shelf Life

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Imagine squeezing food under enormous pressure while heating it — like a pressure cooker on steroids. This kills harmful bacteria and spoilage bugs without overcooking the food, so it keeps that fresh taste and texture you'd expect from something just made. The HIPSTER team built the first industrial-sized machines to do this and proved it works for fish, meat, eggs, and vegetables. The result: food that lasts longer on the shelf, needs fewer chemical preservatives, and stays safe — without tasting like it came out of a can.

By the numbers

consortium partners

countries involved

industrial partners in consortium

SMEs in consortium

44%

industry ratio in consortium

total project deliverables

The business problem

What needed solving

Food producers face a constant trade-off: use chemical preservatives and harsh heat treatments that kill flavour and nutrition, or accept short shelf life and high spoilage waste. High pressure-temperature processing can solve this, but until now there was no affordable industrial-scale equipment or validated safety data to make it a real option for production lines.

The solution

What was built

The project built industrial-scale high pressure-temperature processing equipment with integrated monitoring tools, a public database of microbial inactivation parameters for pathogens and spoilage organisms, and demonstrated a new range of market-ready fish, meat, egg, and vegetable products through food producers IAN and MARFO.

Audience

Who needs this

Chilled ready-meal manufacturers looking to extend shelf life without additivesSeafood processors and exporters needing longer distribution windowsMeat processing companies seeking clean-label products with fewer preservativesFood processing equipment manufacturers looking to add HPT to their portfolioPrivate-label food producers supplying supermarket chains with freshness demands

Business applications

Who can put this to work

Fresh and chilled food manufacturing

mid-size

Target: Ready-meal producers and chilled food companies looking to extend shelf life without chemical preservatives

If you are a chilled food manufacturer dealing with short shelf life and high waste rates — this project developed industrial-scale high pressure and temperature equipment that produces fish, meat, egg, and vegetable products with fresh-like quality and longer shelf life than conventional pasteurisation. The consortium of 9 partners across 6 countries validated the technology in real production environments.

Food processing equipment

SME

Target: Equipment manufacturers serving the food processing sector

If you are a food technology provider looking for the next generation of processing equipment — this project built affordable industrial-scale HPT machines with integrated process monitoring tools and validated safety parameters. The consortium included both technology providers and end-users across 6 European countries, with 4 industrial partners driving equipment design.

Seafood and meat processing

any

Target: Seafood exporters and meat processors needing to reach distant markets

If you are a seafood or meat processor struggling to reach far-away customers before your products expire — this project demonstrated a new range of fish and meat products with extended shelf life using high pressure-temperature treatment. Named food producers IAN and MARFO were directly involved in validating market-ready products.

Frequently asked

Quick answers

What does this equipment cost compared to conventional processing lines?

The project specifically aimed to develop 'affordable equipment at industrial scale' for HPT processing. Based on available project data, exact pricing is not disclosed, but the economic feasibility was verified as part of industrial validation. Contact the consortium for pricing details.

Has this been tested at real production volumes, not just in a lab?

Yes. The project was an Innovation Action focused on deployment, not basic research. The objective explicitly states verification and validation in an industrial environment, including compliance with legal requirements and economic feasibility. Industrial-scale equipment was built and demonstrated.

Can I license or buy this technology?

The consortium included 4 industrial partners and 6 SMEs, with both technology providers and food producer end-users. Products were demonstrated by food producers IAN and MARFO. Based on available project data, licensing or equipment purchase would need to be negotiated directly with the technology providers in the consortium.

Does this meet EU food safety regulations?

The project included compliance with legal requirements as a specific validation criterion. A public database of microbial inactivation parameters was created to support regulatory submissions. The technology was validated against pathogenic and spoilage microorganisms of concern.

How long did it take to go from lab to industrial demonstration?

The project ran from March 2015 to November 2017, a 33-month timeline from development through industrial-scale demonstration. The consortium had 9 partners across 6 countries working in parallel on equipment development, microbial safety, and product validation.

Can this integrate with my existing production line?

The project developed process parameter control tools and monitoring systems designed for industrial use. Based on available project data, the equipment was purpose-built for HPT processing and validated in industrial environments, but specific integration details would depend on your current setup.

What foods has this actually been tested on?

The demo deliverable confirms a new range of fish, meat, egg, and vegetable products with fresh-like properties, reduced chemical preservatives, and longer shelf life. These were validated by food producers IAN and MARFO for market readiness.

Consortium

Who built it

The HIPSTER consortium is strongly industry-driven with 4 industrial partners out of 9 total (44% industry ratio) and 6 SMEs — unusually high for EU projects. Spread across 6 countries (Belgium, Germany, Spain, France, Ireland, Netherlands), it covers major European food markets. The mix of technology providers and food producer end-users (specifically IAN and MARFO) means the technology was developed with direct market feedback. Backed by 2 universities and 2 research organisations, the science is solid while the commercial path is clear. The Spanish coordinator (CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA) is a national food safety and technology centre, adding regulatory credibility.

CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIACoordinator · ES
YOURIS.COMparticipant · BE
TECHNISCHE UNIVERSITAET MUENCHENparticipant · DE
TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITYparticipant · IE
ACTALIA ASSOCIATIONparticipant · FR

How to reach the team

The coordinator is Centro Nacional de Tecnología y Seguridad Alimentaria (CNTA) in Spain — a national food technology and safety centre. Reachable through their institutional website or the CORDIS contact form.

Order a report on this consortium See CENTRO NACIONAL DE TECNOLOGIA Y SEGURIDAD ALIMENTARIA profile →

Next steps

Talk to the team behind this work.

Want an introduction to the HIPSTER team or a detailed technology brief? SciTransfer can connect you with the right consortium partner for your specific product line.

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