Why HPP

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Our innovative High-Pressure Processing (HPP) System

Why choose us?

1. Delicious Taste 

Our HPP System maintains the freshness and natural flavours of juices, meats, fruits, and vegetables through a preservation method better than any other.

2. Consumer Safety 

Our unique HPP process inactivates micro-organisms without chemicals or preservatives to protect consumers against bacteria such as Listeria and Salmonella. Your customers will not have to be on high-alert when they see HPP on your packaging. 

3. Longer Shelf life 

Up to 100% more shelf life on your products through our HPP process. Grocers and retailers will thank you for having products which last longer and helps them to cut down costs. 

4. Experience 

For 60 years, Avure technologies has installed more high-pressure systems and more high-pressure food systems than all our competitors combined. Our accumulated knowledge in High-Pressure Processing has made us experts in food preservation and safety.

Better Shelf Life
Better Shelf Life
Companies want to be responsible and make sure good food does not go to waste. Longer shelf life decreases a product’s chance of ending up in a landfill. Additionally, the longer a product lasts, the further it can be safely distributed and sold.
Food Safety
Food Safety
Due to an increasing concern over food safety and the rise in foodborne illness, food producers and retailers are seeking reliable food safety and preservation methods that will help ensure the best product quality. Not only do they want to keep their customers safe, they also want to ensure their brand is protected. HPP does all of this and more.
Freshness
Freshness
Consumers want fresh, convenient and less processed foods and beverages. Shoppers, especially millennials, are willing to spend more money to receive better-for-you products, and they are also more willing to research production methods before making purchases.
Kill Pathogens
Kill Pathogens
Although many foods are still treated with heat to remove bacteria, high pressure processing, or HPP, achieves the same goal but does not alter the taste, freshness or texture of food. Most bacteria are killed at 60,000 pounds per square inch of pressure, making HPP the better option.

Reasons to HPP

  1. The fresh product are maintained, sensorial and nutritional properties remain intact: greater food quality, taste and texture.
  2. Destroys pathogens (Listeria, Salmonella, Vibrio, Norovirus, etc.)
  3. Extends product shelf life: increased distribution range, lower returns, improved customer satisfaction.
  4. Drastically reduces the overall microbiological spoiling flora: maintains product quality over a longer shelf life.
  5. Supports clean label and low-sodium trends: higher profit, clean label foods.
  6. New innovative food propositions. products that cannot be thermally treated can now be High Pressure Processed: innovation and competitive advantages.
  7. Able to shuck molluscs or extract crustacean meat without boiling: Higher yields, fresh flavour, minimum hand labour.
  8. Only needs water (which is recycled) and electricity: environmentally friendly.

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