Avure Adds New Scientist to Food Lab Roster
Innovative Food Lab and Test Center provides a unique service to customers
David Peck has joined Avure Technologies as a Food Scientist at their Global Headquarters and Customer Center.
“David’s background in the food industry, especially his work in the preservation of meats, makes him an excellent addition to our food lab team,” said Jeff Williams, CEO of Avure. “Our food lab provides an exceptional service to food producers using HPP to develop healthier products with no chemical preservatives. This is becoming increasingly important as consumers seek out cleaner labels.”
Peck comes to Avure with a wealth of experience in the meat and meat-related industries specializing in processing, continuous improvement, product development and formulation for several companies. He plans on putting his experience to work in the Avure food lab, assisting customers in developing and enhancing recipes and package designs.
“The ability to preserve food without the use of chemicals is phenomenal,” Peck said. “Many people are trying to limit the amount of nitrites and other chemical preservatives in their diet, and high pressure processing gives us the ability to do that. Avure’s food lab is on the frontier of a helping producers develop better, more natural ways to preserve food.”
Peck earned his Master’s degree in Food Science at the University of Georgia, while putting theory into practice by working as a technician in the University’s Food Processing Research and Development Laboratory.
“David’s background in the food industry, especially his work in the preservation of meats, makes him an excellent addition to our food lab team,” said Jeff Williams, CEO of Avure. “Our food lab provides an exceptional service to food producers using HPP to develop healthier products with no chemical preservatives. This is becoming increasingly important as consumers seek out cleaner labels.”
Peck comes to Avure with a wealth of experience in the meat and meat-related industries specializing in processing, continuous improvement, product development and formulation for several companies. He plans on putting his experience to work in the Avure food lab, assisting customers in developing and enhancing recipes and package designs.
“The ability to preserve food without the use of chemicals is phenomenal,” Peck said. “Many people are trying to limit the amount of nitrites and other chemical preservatives in their diet, and high pressure processing gives us the ability to do that. Avure’s food lab is on the frontier of a helping producers develop better, more natural ways to preserve food.”
Peck earned his Master’s degree in Food Science at the University of Georgia, while putting theory into practice by working as a technician in the University’s Food Processing Research and Development Laboratory.
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