FREE AND OPEN TO ALL. Presented by Greenhead Lobster. Premium lobster products are experiencing sustained demand in retail and food service channels, but processors face significant challenges in meeting expectations for consistency, food safety, and product quality. Manual shucking is labor-intensive, difficult to scale, and can result in variable yields and product attributes.
High Pressure Processing (HPP) offers shellfish processors a proven non-thermal solution to automate shucking, improve meat recovery, and inactivate Vibrio and Norovirus without compromising sensory characteristics. These advantages allow producers to deliver a cleaner, safer, and more consistent premium product to the market.
In this joint presentation, Hiperbaric will open with a technical overview of HPP for lobster and oyster applications. Greenhead Lobster will follow with a commercial perspective on how HPP supports their premium product strategy and operational objectives.
Attendees will learn how HPP can:
• Achieve required log reductions for key pathogens in seafood
• Support premium positioning in retail and foodservice channels
• Automate lobster and oyster shucking at commercial scale
• Maintain product texture and flavor profiles
• Extend shelf life without chemical preservatives
Join us to discover how HPP can transform your seafood products and help you meet growing market demands while ensuring the highest standards of food safety!
