Oklahoma's $7M Food Tech Leap: OSU Unveils Revolutionary HPP System

STILLWATER, OK – February 24, 2026 – Oklahoma's food industry is poised for a significant transformation following a $7 million state-supported investment to modernize facilities at Oklahoma State University. The centerpiece of this initiative is the installation of a cutting-edge High Pressure Processing (HPP) system at OSU’s Robert M. Kerr Food & Agricultural Products Center (FAPC), a move designed to bolster the state's food processing infrastructure, enhance food safety, and fuel economic growth.

The investment, which includes $1 million in recurring annual support, equips FAPC with a Hiperbaric 55 HPP system. This technology, identified as a top priority by FAPC's Industry Advisory Committee, provides a powerful tool for Oklahoma's food entrepreneurs and established companies, many of whom previously had to seek such advanced processing services outside the state.

A Strategic Boost for the State Economy

Since its founding in 1997, FAPC has been a quiet but powerful engine for Oklahoma's economy. Established to help the state process more of its own agricultural output, the center has a proven track record. In 2018 alone, its activities generated an economic impact of over $120 million. This new investment dramatically scales up its capabilities, promising to accelerate growth across the state’s food sector.

The HPP system directly addresses a critical need for local businesses. By providing in-state access to this technology, the initiative reduces costs and logistical hurdles for Oklahoma food companies, from small startups to large-scale processors. It enables them to develop innovative products, extend shelf life, and meet the stringent safety standards of major retailers, thereby enhancing their competitiveness on a regional and national level. The support of Oklahoma Secretary of Agriculture Blayne Arthur and state legislators underscores the project's strategic importance for the state's economic development and industrial modernization.

"The Hiperbaric 55 represents an important step forward for Oklahoma's food industry," said Dr. Roy Escoubas, director of the Robert M. Kerr Food & Agricultural Products Center. "Adding HPP strengthens our ability to help processors validate food safety systems, extend refrigerated shelf life and bring high-quality products to market. This investment ensures companies across the state have access to advanced processing support right here in Oklahoma."

The Science of Safer, Cleaner, and Fresher Food

High Pressure Processing is a non-thermal pasteurization method that is rapidly gaining favor in the global food industry, which is projected to become an $11 billion market by 2034. Instead of heat, the process uses immense hydrostatic pressure—equivalent to the pressure at the bottom of the deepest ocean trench—to inactivate harmful foodborne pathogens like Listeria, Salmonella, and E. coli.

Because HPP avoids high temperatures, it preserves the nutritional value, fresh taste, and vibrant color of food products that are often degraded by traditional heat-based pasteurization. This capability is crucial for meeting modern consumer demand for “clean-label” foods that are free from chemical preservatives and artificial additives. The technology can extend the refrigerated shelf life of products like juices, deli meats, salsas, guacamole, and ready-to-eat meals by two to ten times, significantly reducing food waste for both retailers and consumers.

The installation of the Hiperbaric 55 allows FAPC to support applied research and validation work across a wide array of food categories. This empowers Oklahoma businesses to create safer, higher-quality products that align with the growing consumer preference for minimally processed, natural, and healthy options.

OSU: An Engine for Innovation and Workforce Development

This initiative solidifies OSU's role as a vital catalyst for industrial progress, fulfilling its land-grant mission to translate academic expertise into real-world commercial applications. The HPP system will be fully integrated into FAPC's food processing center, safety laboratories, and product development spaces, serving as a cornerstone for research, training, and industry collaboration.

Beyond its immediate use by commercial clients, the technology will enhance FAPC’s established training programs, including Preventive Controls Qualified Individual (PCQI) and Hazard Analysis and Critical Control Points (HACCP) certifications. It provides faculty, graduate students, and industry partners with invaluable hands-on experience with a state-of-the-art processing technology, cultivating a skilled workforce ready to meet the demands of the modern food industry.

Through this installation, OSU also joins the Hiperbaric HPP Academia Network, a global consortium of universities and research centers. This partnership connects Oklahoma's food industry to a worldwide network of expertise in HPP research, regulatory guidance, and commercialization, further positioning the state as a regional hub for food innovation.

"Oklahoma State University's investment is a strong signal that applied research institutions are taking an active role in strengthening regional food processing infrastructure," said Rob Peregrina, Director of Hiperbaric USA. "By integrating HPP into FAPC's modernization initiative, OSU is expanding access to a validated, non-thermal processing technology for food companies across the state. At Hiperbaric, our role goes beyond equipment. We are here to support that long-term ecosystem."

By partnering with Hiperbaric, a global market leader holding a majority share of the HPP equipment market, OSU has ensured its facility is equipped with industry-leading technology known for its reliability and performance. This strategic choice reinforces the long-term vision of the project: to build a robust and self-sustaining ecosystem for food innovation that will benefit Oklahoma for years to come.