Under pressure to improve food safety and your bottom line? Avure’s high pressure processing (HPP) machines deliver the highest capacity, lowest operating costs, greatest reliability and smallest footprint for producers and manufacturers. And now, Avure is introducing the world's first expandable HPP machine.
HPP isn’t just for clean label fanatics anymore! Mainstream consumers demand it, too. Here are some of the foods and beverages HPP keeps safe and seals in freshness:
Discover the world of HPP food applications.
Don’t need your own equipment yet? Consider Avure’s worldwide network of tollers, which offer all the benefits of Avure HPP without the startup costs and long-term investment. It’s a great way to get your product to market quickly and efficiently.
Another day, another listeria headline – but not for HPP brands. HPP protects consumers and companies by crushing dangerous foodborne pathogens that lead to illness, death and major recalls every year. Learn more about HPP's food safety.
Led by Dr. Errol Raghubeer, Avure fields a team of world-class HPP food scientists at our food lab and test kitchen near the Cincinnati airport. They’ll help perfect your HPP recipes to enhance taste, texture, shelf life and food safety.
Avure's HPP is a natural method of food pasteurization that uses pure cold water and up to 87,000 psi (6,000 bar) to inactivate pathogens, and dramatically extend shelf life. No chemicals. No heat. No additives. Just HPP. Learn more about how HPP works.