World’s first upgradeable HPP machine grows with you

We’re expanding the HPP world with the biggest development since Avure debuted the first commercial HPP equipment 60 years ago. Introducing the AV-X series, the world’s first upgradeable HPP machines.

The AV-X is the only line of HPP machines that grows with your business – from 40 to 50, 60 and 70 million pounds of output per year. Whether you’re a start-up juice producer, or a national meat manufacturer, the expandable machine keeps pace as your production and sales increase.

It allows you to buy the size machine you need now without worrying about future capacity, or buying another system six months down the road. As you upgrade, you'll preserve your investment in the same machine, and only pay for the upgrade package.

“The problem we saw was that many producers were starting out small but quickly found that demand for their product necessitates ramping up volume,” said Avure CEO Jeff Williams. “Our new machines will enable them to buy the size machine they need today but doesn’t limit them as their business increases. The equipment can expand as their company grows.”

AV-X series consumes 50% less energy

With improved design and technology, the AV-X reduces energy consumption by up to 50%, slashing electricity costs.

“With the money customers can save on the lower operating costs of these new models, the expense of upgrading to the next level when they’re ready is essentially paid for with their cost savings,” said Williams.

Be the first to experience the new generation of HPP. Visit us at our Process Expo booth. Learn more about the AV-X and sign up for updates.

Get the inside scoop with Avure HPP Bon Appétit.

Ready for seconds? Sign up for our e-newsletter, and we’ll send tasty HPP news, tips and industry buzz to your inbox every month.


Expand your HPP horizons and wardrobe at Process Expo

We’re shaking things up this year at Process Expo – and you’re invited. At booth #1444, you’ll be among the first to experience Avure’s new upgradeable HPP machine, the AV-X.

Our team will be on hand in Chicago from September 15-18 to walk you through the world’s first HPP machine that grows with your business. Learn more about the AV-X.

When you’re finished getting the rundown on the AV-X, talking food science with our team, or grabbing a few HPP snacks at the bar, make it official. Snag a free “87,000 psi (or 6,000 bar) club” T-shirt.

Continue Reading »


Klebsiella: The new food superbug. Should you be worried?

Every week, it seems, another listeria recall streams across the CNN ticker or your Facebook news feed. But soon, you might be reading about another dangerous new superbug: klebsiella pneumonia.

This nasty bacterium most commonly contaminates meat, and can wreak havoc on consumers who handle or eat tainted products. Liver abscesses, blood infections and urinary tract infections are just a few of the symptoms it can cause.

“It’s resistant to antibiotics used in meat and poultry production.”

Continue Reading »


After moldy hummus, how Hope Foods spread nationally overnight

Four years ago Hope Foods whipped up hummus with a Vitamix blender at a Colorado farmer’s market. Now, you’d be hard pressed to find a Whole Foods or Costco that isn’t stocked with the company’s hip dips.

So how did Hope grow from local purveyor to national manufacturer so fast? Avure’s high pressure processing (HPP), and a passion for spreading good things.

“Our motto is ‘Spread Good Things.’ It’s on our product labels, but it’s also what we stand for as a company,” said Morgan McArthur, director of commercialization at Hope Foods. “Avure is critical to helping us deliver on that promise.”

“In this industry, it’s unheard of for smaller players to compete with billion dollar brands. But with HPP, we’re doing it.”

The company purchased its first Avure HPP machine, an AV-10, in 2013 after moldy hummus shut down its first expansion plans.

“We had success locally because Boulder and Denver are hotbeds for natural and organic foods,” said McArthur. “It wasn’t until we tried shipping to California that we saw molding and bloating ruin entire shipments. This forced us to pull out of the region.”

At that time, Hope had no kill step for pathogens, and its hummus stayed fresh for only 20 days.

HPP keeps Hope (and its customers) from turning colors

Before adopting HPP, Hope dabbled with other processing methods like flash pasteurization and freezing, but they all turned the company’s bestseller – spicy avocado hummus – brown.

“We knew that wasn’t going to fly. The reason we started Hope Foods was to serve fresh foods with bright colors, bold flavors and clean textures,” she said. “That’s why we chose HPP. The hummus on shelves is the just the way we intended it to be. And, we sleep better knowing we’re selling the safest possible product.”

"Since starting HPP, Hope Foods has tripled its business every year, and in 2015, it’s on track to grow by a staggering 400 percent."

With HPP and a new shelf life of 90 days, Hope’s hummus found its way back onto California shelves – free of mold and other potential pathogens. And, the company expanded its distribution nationwide practically overnight.

Continue Reading »


Are your customers bugging out over GMOs?

Consumers love clean labels, but according to new research, genetically modified ingredients (GMOs) are creeping up on their radar. The Hartman Group found that four out of 10 shoppers claim to avoid buying foods made with GMOs.

Though widely debated, evidence shows that GMOs could negatively impact health and the environment. With nearly half of all consumers choosing to ditch GMOs in their diets, it’s clear they’ve made up their minds. Now, it’s time for manufacturers to respond.

Continue Reading »


Clean up your label to win consumers’ hearts (and wallets)

There’s a reason Hormel scooped up Applegate Farms, maker of oh-so-good natural and organic meats and sausages. Consumers are filling their shopping carts with clean label foods and juices, and the brands that make them are seeing the impact on their bottom lines.

Food Online recently caught up with Lisa Pitzer, Avure’s marketing director, to talk about the surge of clean label foods, and how HPP is leading the charge.

Continue Reading »


The fine art of leftovers

We turned food into fun faces, so it’s only fair that we spotlight a student who’s taken this idea a step further.

Lauren Purnell, a Canadian student who lives in London, takes fruits and veggies that are on the verge of expiring, and turns them into art on a plate.

She posts the work to her Tumblr page, called Culinary Canvas. Cool pieces like a flamingo made of dragon fruit, an American flag pieced together with rhubarb and blueberries, and a margarita whipped up with cabbage have helped Purnell amass more than 46,000 social media followers.

Continue Reading »

Menu Title