Event to showcase Hiperbaric cold processing technology for safer, quality, clean-label foods
WAHIAWĀ, Hawaiʻi, May 29, 2025 -- Leeward Community College's Wahiawā Value-Added Product Development Center (WVAPDC) is pushing Hawaiʻi into the future of food preservation with the launch of the state's first High Pressure Processing (HPP) Summit. Taking place on Thursday, July 17 in partnership with Hiperbaric, the global leader in HPP technology, the summit will bring local producers, food and beverage entrepreneurs, scientists, and industry leaders to the WVAPDC for a deep dive into the transformative benefits of HPP — a method that enhances food safety, extends shelf life, and supports the development of minimally processed, preservative-free products.
"As the only facility in Hawaiʻi equipped with an HPP machine, we are thrilled to open our doors and share how this technology can revolutionize the way our food is made, packaged, and preserved," said Chris Bailey, WVAPDC manager. "This summit is about empowering local food producers with the tools and knowledge to scale high-quality, locally made products for Hawaiʻi and beyond."
HPP is a non-thermal food preservation method that uses extremely high water pressure to inactivate harmful pathogens and spoilage microorganisms in food. In a matter of minutes, this process extends shelf life while preserving food's freshness, flavor, and nutritional quality – all without the need for preservatives and additives. To explore these benefits in greater detail, summit attendees can engage with expert panels, live demonstrations, and networking opportunities that offer hands-on insights into HPP and its impact.
"Hiperbaric is proud to partner with Leeward Community College and the WVAPDC for Hawaiʻi's first High Pressure Processing Summit," said Rob Peregrina, Hiperbaric USA executive director. "This milestone event highlights the cutting-edge capabilities of our HPP technology. It also underscores our shared commitment to food innovation, safety, and sustainability while empowering Hawaiʻi's food entrepreneurs to elevate local products to national and global markets."
Summit sessions will cover HPP-ready packaging and real-world applications, food safety, regulatory compliance, and success stories from Hawaiʻi food entrepreneurs who scaled their businesses with support from the WVAPDC. The event boasts an impressive speaker lineup, with experts in food science, entrepreneurship and policy, including: Chris Bailey, WVAPDC manager; Hawaiʻi State Senator Donovan M. Dela Cruz; Dr. Mario González-Angulo, Hiperbaric HPP applications manager; Dr. Carlos Peñaloza, Leeward Community College chancellor; Daniela Soto Castro, Hiperbaric HPP applications specialist; Anthony Zapata, Hiperbaric business development manager; and Hailey Zhou, WVAPDC product development manager.
"This summit highlights Leeward's commitment to equipping Hawaiʻi's food innovators with state-of-the-art technology that enables them to expand into new markets with an extended shelf-life and premium offering," said Carlos Peñaloza, Leeward Community College chancellor. "By partnering with industry leaders like Hiperbaric, we are helping our local entrepreneurs compete globally while building a stronger, more resilient food economy at home."
"The summit is a monumental step toward unlocking the full potential of the WVAPDC," said State Senator Donovan M. Dela Cruz. "By showcasing the Center's HPP technology and value-added services, we are reinforcing our commitment to regional economic development. These strategic investments empower local entrepreneurs and small businesses to compete effectively in both domestic and international markets."
Tickets for the Hawaiʻi High Pressure Processing Summit are available at different rates. A $100 Early Bird Special will be offered through June 15, while General Admission will be $200 from June 16 to July 16. All participants must register individually at leeward.hawaii.edu/hppsummit.
- HPP Machine
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