High Pressure Food Processing (HPP)
We're the global leader in high-pressure technology, and we're making waves in the food industry. Our Fresher Under Pressure ® technology harnesses the power of high-pressure processing (HPP), using water pressure to produced packaged foods that are safer, last longer and taste better.
Avure HPP systems make foods safer by destroying many food-borne pathogens such as Listeria, E. Coli and Salmonella. Other organisms that cause foods to spoil can't take the pressure either, so foods will stay fresher, longer. Because HPP doesn't expose foods to the potentially damaging effects of high temperatures, foods retain more of their fresh taste, texture, color and nutrients. Best of all, HPP allows processors to substantially reduce or eliminate the use of chemical preservatives, thus cutting costs while creating the clean-label, all-natural and organic products that consumers are demanding.
Today the market for high pressure processed foods is reaching $2 billion annually. Examples include:
- Ready-to-eat whole muscle and sliced meats
- Processed fruits and vegetables
- Fresh juices and smoothies
- Deli salads and dips
In addition, seafood processors also benefit from HPP through an Avure patented process that dramatically reduces the labor required for shucking and shelling of shellfish, increases meat yields, kills pathogens such as Vibrio, dramatically increases shelf life and allows processors to create unique new products.
Every day, progressive companies are recognizing Avure Fresher Under Pressure as their optimum long term, profitable, consumer-friendly food preservation solution. Freshness, taste, texture, nutrition, safety, convenience, shelf life, quality-it's all there for the benefit of processors, distributors, retailers and consumers.
