Food manufacturers of all shapes and sizes, including the world’s largest poultry producer, depend on Avure's high pressure processing machines to serve up healthy, delicious and safe products. And double and triple shelf life without chemicals, additives or heat. 

Food safety without heat and preservatives.
Welcome to the foodie nation, where almost everyone's a picky eater. A 2014 study found that 72% of consumers buy foods based on healthfulness. That number will continue to rise with the popularity of HPP.

By processing foods at extremely high water pressure (up to 6,000 bar / 87,000 psi – more than the deepest ocean), Avure HPP machines neutralize listeria, salmonella, E. coli and other deadly bacteria.

Extreme pressures. Extremely healthy products.
Unlike thermal, chemical and other high-heat treatments, HPP runs cold. It doesn’t alter food taste, texture or quality, or require loads of chemicals to stay “fresh.” Even better, it can extend shelf life up to two or three times longer than traditional preservation methods.

Consumers will find foods processed by Avure HPP systems in every corner of the world. From guacamole to organic fruit juice, BBQ brisket and tabouli, Avure’s HPP makes them better:

Juices and beverages
Meat and poultry
Seafood
Salsa and guacamole
Fruits and vegetables
Ready-to-eat meals
Wet salads and dips
Dairy
Grains
Nutraceuticals

Extend shelf life. Cut food waste. Boost profits.
Consumers, grocery chains and restaurants toss out a staggering amount of food produced in the United States. We’ve got a beef with that. That’s why Avure HPP is helping to take a giant bite out of food waste and lost revenue.

Take ready-to-eat meats, for example. Steak for a cheesesteak sandwich that’s prepared with HPP lasts two- to three-times longer than other processing methods.

That means higher yields for food producers. Fewer trash pick-ups. And more satisfied diners from Philly’s finest hoagie, in all of its beefy, additive-free glory.

New headquarters, Food Lab.
On January 13, 2015, Avure peeled the wrapping off its brand new global headquarters and the world’s largest HPP test kitchen and food lab.

The guest list included tolling partners from around the world – Asia, Europe and Central America – and global sales personnel, food scientists, and government representatives from the State of Kentucky.

“Calling this an exciting time would be an understatement,” said Jeff Williams, CEO of Avure Technologies. “To work with some of the brightest minds in food and offer the world’s largest HPP test facility to our customers – there’s no better feeling.”

Located near the Cincinnati airport, Avure’s new HQ features an industrial production AV-10 machine, which can pump out 10-million pounds of foods and beverages every year.

Food manufacturers, grocery chains and tollers can run test batches and discover firsthand how HPP makes products safer, tastier and last longer – all without chemicals or preservatives.

Likewise, with a test kitchen that rivals most restaurants, Avure can even create recipes from scratch – or tweak existing ones to make them a perfect fit for HPP.

— Avure Technologies Inc., www.avure-hpp-foods.com