Hiperbaric launches 2026 HPP Research Awards to fuel clean-label innovation

Hiperbaric, the global leader in high pressure processing (HPP) technology, has officially opened applications for the third edition of its HPP Research Awards.

The programme is designed to bridge the gap between academic breakthrough and industrial application, supporting emerging scientists whose work advances food safety, shelf-life extension, and the development of additive-free, clean-label products.

As food and drink manufacturers face increasing pressure to reduce chemical preservatives while maintaining food safety, HPP has become a critical technology. By cold-pressing products at ultra-high pressures, the process inactivates pathogens and spoilage microorganisms without the heat that typically degrades nutritional value and flavour.

Hiperbaric promotes global scientific talent with the third edition of the HPP Research Awards.

This year’s programme introduces a significant new prize: the winner will be granted an exclusive residency at one of Hiperbaric’s three HPP Incubators located in Burgos (Spain), Miami (USA), or Shanghai (China). These centres serve as hubs where research meets commercial reality, allowing winners to test their theories on industrial-scale equipment.

In addition to the residency and a cash prize, the three finalists will receive global exposure across Hiperbaric’s digital and social media channels — an audience that includes the world’s leading food and beverage manufacturers and retailers.

The awards are open to undergraduate and graduate students, postdoctoral researchers, and academic professionals who have graduated between 2022 and 2026. Submissions must demonstrate a central role for HPP in achieving results related to:

• Pathogen inactivation: enhancing safety in ready-to-eat meals, juices, and meats.
• Nutritional preservation: maintaining vitamins and antioxidants in premium beverages.
• Food waste reduction: naturally extending shelf life to improve supply chain resilience.

Entries will be vetted by Hiperbaric’s Food Applications department before being judged by an elite international jury, including Dr Nora Adzahan (University Putra Malaysia), Dr Jorge Saraiva (University of Aveiro), and Carole Tonello, PhD (VP of business development at Hiperbaric).

For the wider trade, the HPP Research Awards act as a forecast for the next generation of food processing. By fostering a scientific ecosystem, Hiperbaric ensures that manufacturers have access to the validated data required to adopt safer and more sustainable production methods.

“Through these awards, Hiperbaric aims to promote not only technological progress, but also the knowledge that drives it,” said Andrés Hernando, CEO of Hiperbaric. “This initiative highlights the importance of young researchers who are developing the research that will shape the future of the food industry.”

Key dates for applicants:

• Application deadline: April 5, 2026

• Finalists announced: May 12, 2026

• Final presentation & winner announcement: May 27, 2026 (via live webinar)

With over 400 systems installed globally, Hiperbaric continues to use this program to solidify HPP’s position as the gold standard for innovative, “fresh-tasting” preserved foods.

Full details and application forms are available at hiperbaric.com/en/hpp-research-awards-2026/.