These days, hungry diners prefer homemade dishes without all the fuss. To meet demand, grocery chains are turning to high pressure processed products to serve up safe, ready-to-eat wet salads and dips that taste fresh from the kitchen.
And because of the increased popularity of all natural, preservative-free foods, many stores are private labeling HPP products to align their brand with freshness and quality. From old-fashioned potato salad to artichoke Parmesan dip and yogurt-based salad dressing, Avure HPP makes it all possible.
Food safety above all.
World renowned researcher V.M. Balasubramaniam once called HPP “the most promising food-safety innovation in recent years.”
HPP subjects wet salads and dips to immense pure cold-water pressure (up to 6,000 bar / 87,000 psi), which inactivates food-borne pathogens like E. coli and listeria. With HPP, you’ll help protect the health of consumers, and the reputation of your business.
The process not only makes HPP foods among the safest to eat, but it can also improve flavor, viscosity and mouth feel, too. Learn how over at our food lab section.
Full of flavor, not preservatives.
The first food rule of thumb: it MUST taste good. With HPP, manufacturers don’t have to worry about acids or chemical additives that alter taste, texture and food quality.
A dish for everyone.
- Bean salads and dips
- Macaroni salads
- Crab dips
- Cream-cheese spreads
- Egg salads
- Potato salads
- Salad dressings
- Chicken salads
- Cheese dips
- Plus whatever chefs dream up next
Extend shelf life tenfold.
While consumers crave the taste of Avure’s HPP foods, retailers and manufacturers can’t get enough helpings of HPP’s shelf-life-extending capabilities. For example, macaroni salads prepared with HPP can last up to five times longer. By extending shelf life, HPP dramatically reduces shrinkage and increases profits.