More than 100 food entrepreneurs, educators, packaging experts, and regulatory partners gathered at Leeward Community College’s Wahiawā Value-Added Product Development Center (WVAPDC) on July 17 for Hawaiʻi’s first High Pressure Processing (HPP) Summit—a landmark event showcasing cutting-edge food preservation technology poised to elevate local food manufacturing and strengthen the state’s food economy.
Presented in partnership with Hiperbaric, the global leader in HPP technology, the summit featured the state’s only commercial-scale HPP machine—the Hiperbaric 55—housed at WVAPDC. This non-thermal food preservation method uses ultra-high water pressure to inactivate harmful pathogens and spoilage microorganisms, extending shelf life while maintaining freshness, flavor, and nutritional value— all without preservatives.
“This first HPP Summit marks a pivotal moment for Hawaiʻi‘s agricultural and food industries,” said Leeward CC Chancellor Carlos Peñaloza. “It was truly inspiring to witness the collaborative spirit among Hiperbaric, innovators, and business owners. This technology and shared expertise are key to creating safe, scalable, Hawaiʻi-made food products for local consumption and export.”
The summit featured live HPP demonstrations with local products run through the machine, interactive panel discussions with manufacturers who’ve used WVAPDC services, and a guided tour of the 33,000-square-foot facility to see how HPP fits into its broader suite of state-of-the-art food production services already utilized by more than 1,000 entrepreneurs, farmers, and students in the last year.
For many attendees, the summit was a catalyst for business growth.
“We currently sell our bone broth and sausage products frozen, but the center’s HPP machine will extend our refrigerated shelf life from 10 to 90 days,” said Micah Richards, manager of Mauka Meats. “That’s a game changer and would make us viable for local grocery stores.” Summit sessions covered HPP-compatible packaging, product development strategies, and the regulatory landscape for Hawaiʻi-based producers. A highlight was the “Navigating Hawaiʻi’s Food Safety Regulations” session, which provided attendees with a clear roadmap for integrating HPP into their operations, from required lab testing to scaling safe, compliant food production.
“This cutting-edge HPP technology, which the legislature funded, will support WVAPDC as an incubator for businesses across the state,” said Sen. Donovan M. Dela Cruz. “This model of collaboration between education, industry and the state is exactly what regional economic development looks like.”
With new clients onboarding each year, WVAPDC is positioned to accelerate food innovation, expand market access for Hawaiʻi food brands, and contribute to a stronger, more resilient food system.
WVAPDC Manager Chris Bailey added, “We don’t just offer equipment—we offer support at every stage, from concept to commercialization.”