SOUTH KOREA – Next Bio, South Korea’s leading producer of cold brew coffee, has invested in Hiperbaric’s high-pressure processing (HPP) technology to elevate production capacity, maintain quality standards, and extend the shelf life of its cold brew products.

The investment involves the installation of a Hiperbaric 300 industrial HPP system at Next Bio’s facility, enabling the processing of up to 1,410 kilos of cold brew coffee per hour using HPP’s ultra-high pressure pure cold-water process. 

This substantial upgrade grants Next Bio an impressive annual production capability of 6,000 tons of HPP-treated cold brew coffee.

Founded in 1999, Hiperbaric specializes in supplying HPP equipment to the food and beverage industry. 

The HPP method employed by Hiperbaric exposes pre-packaged products to intense water pressure as high as 6,000 bar (87,000 psi), effectively neutralizing foodborne pathogens and spoilage microorganisms. 

This cold process ensures the elimination of harmful bacteria while preserving the natural nutrients, flavor, and color of the coffee.

K.J. Choi, Chief Marketing Officer at Next Bio, expressed delight in collaborating with Hiperbaric to integrate this cutting-edge technology into their operations. 

“HPP allows us to improve the safety and shelf life of our product up to 90 days while maintaining its freshness and flavor. This investment will help us continue to supply top-quality Cold Brew Coffee to our customers, including many cafes, food service, and consumer brands in Korea and export markets like the U.S., Japan, and Singapore,” said Choi.

The HPP technology will help to complement Next Bio’s innovative proprietary “Super Drop Process,” which distinguishes it from other cold extraction methods. This system utilizes pure cold water at atmospheric pressure to gently extract highly concentrated essences from coffee and tea.

Y.H. Kim, a representative of Next Bio, elaborated on the benefits of the Super Drop Process, highlighting its ability to extract highly concentrated essences efficiently. 

Kim emphasized that this method preserves the full flavor and aroma of coffee and tea, offering versatility for use in various products such as ice cream, bread, pastries, beer, and other beverages.

“We’re proud to support Next Bio’s growth plans with our HPP technology,” said Jorge Marraud, Director of Hiperbaric Asia.

“As a pioneer in cold brew coffee, Next Bio is an ideal partner to showcase the quality and food safety advantages HPP offers for high-value beverages.”

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