HPP as a business case
Marvin Daniel, Uhde High Pressure Technologies
Value creation, scale and economics of high pressure processing.
Eden Project, Cornwall · Registration from 9:30am · Programme 10am–4pm. Explore the science, equipment, packaging and practical experience of shared-access processing. The running order is being finalised.
Registration and refreshments
Programme begins
Close and networking
Contributions cover food safety and product suitability, processing technology and economics, packaging, and the practical decisions involved in evaluating HPP. Individual session times will follow.
Marvin Daniel, Uhde High Pressure Technologies
Value creation, scale and economics of high pressure processing.
Jasper van Altena, representing JBT Marel
Jasper will share his technical knowledge and practical experience of HPP, representing JBT Marel.
Chris Baker, EMBACO
What bottles, jars and closures need to survive HPP.
Mario González, HPP Applications Manager, Hiperbaric
Final speaker presentation before the closing roundtable. Mario will explain how producers move from a product idea to practical HPP trials, including food safety, packaging, recipe development and validation. Individual session time and duration will follow.
Sponsored by Quintus
Joyce has an MSc in Molecular Biology and has consulted for food and beverage companies on High Pressure Processing since 2010. Her experience includes innovation work with Good Foods Group, which applies HPP to its manufactured products, and collaboration with Good Foods on the patented process used by HPPY Skin to prepare bioactive skincare ingredients through cold pressure extraction. Joyce helped found the Cold Pressure Council in 2017 and has served as its Chair and Co-Chair. She has contributed to the Institute for Food Safety and Health’s High Acid Juice Task Force and Scientific Advisory Committee. Since 2021, she has served on the executive council of the women’s networking group PPWLN, which she co-chaired for three years.
Jasper is a food industry professional and High Pressure Processing specialist with more than 30 years of experience in food manufacturing. He has been involved in developing and implementing HPP applications in Europe since 2013, working across a wide range of food categories.
As Managing Director of Pascal Processing BV, he helps food manufacturers assess and apply preservation technologies to support food safety, shelf life and waste reduction. His previous work with JBT Marel Avure HPP combined food technology and commercial expertise, supporting manufacturers with product development and HPP implementation.
At the Summit, Jasper will present for JBT Marel, bringing his technical knowledge and practical operational experience to the discussion.
Built to Withstand: What Bottles, Jars and Closures Need to Survive HPP
Chris Baker has spent nearly 30 years immersed in packaging, with a specialist focus on bottles and jars. Since 2018, he has supported projects developing packaging for HPP treatment, predominantly for juices, alongside trials for other beverages and sauces. His session will cover the structural and material requirements of the container itself and the equally critical role of the closure in maintaining a reliable seal throughout the pressure cycle.
HPP as a business case: Value creation, scale and economics of high pressure processing
Marvin leads the HPP product group at Uhde High Pressure Technologies, responsible for the development and market positioning of HPP solutions for the global food and beverage industry. With an engineering background, he combines technical expertise with knowledge of customer applications, market dynamics and commercial strategy.
His session explores how technical benefits can translate into business value, including wider distribution, reduced waste and supply-chain flexibility. He will examine utilisation, scale, throughput and equipment factors that influence processing economics.
From Concept to Shelf: HPP Product Development with Hiperbaric
Mario González heads Hiperbaric’s HPP Applications department, coordinating scientific and technological support for HPP users. He has more than ten years of combined research and industry experience in HPP food science.
He holds a BSc in Food Science and Technology (2014), an MSc in Food Biotechnology (2015) and a PhD in Food Microbiology (2021), all from the University of Burgos, Spain. His doctoral research focused on validating HPP for the safe production of low-acid beverages, particularly coconut water and Clostridium botulinum, with research at KU Leuven and the Quadram Institute.
Mario collaborates with the Nonthermal Processing Division of the Institute of Food Technologists.
A former commercial fisherman, Dr Mark Tupper is a fisheries scientist and marine ecologist with almost 40 years of experience in making fisheries more sustainable for both fish stocks and the communities that depend on them. He is an Associate Professor at the Centre for National Parks and Protected Areas at the University of Cumbria, an independent fisheries assessor for the Marine Stewardship Council, and an appointee of the Marine Management Organisation on the North West Inshore Fisheries and Conservation Authority.
In Canada, his research on the settlement, growth and survival of juvenile Atlantic cod and cunner showed how coastal nursery habitat shapes recruitment to North Atlantic fish stocks. He also designed artificial reefs as fish habitat compensation in northern Canada and led the fisheries work on environmental impact assessments for mining and energy projects.
In the tropics, he has led fishery improvement work across the Caribbean, Florida, Guam and the Coral Triangle, including Asian Development Bank and Global Environment Facility projects at WorldFish. He has also held academic and research posts at the University of Trinidad and Tobago, the University of Guam and the Palau International Coral Reef Centre.
More recently he led a feasibility study, funded by the European Maritime and Fisheries Fund, on high pressure processing for UK shellfish, which informed his 2026 paper in Trends in Food Science and Technology with Andrew Williams and Harry Norman. He has published widely on fish habitat, marine protected areas and fisheries management, and his work has been cited more than 5,000 times.
