HPP world tour: now departing for Latin America

Nearly a month ago Avure took its colorful new trade show booth and energized team to Germany for one of the year’s biggest food processing expos: Anuga FoodTec.

Boothgoers scoped out our redesigned, wider baskets. Watched our fresh faces on the big screen. Combed through HPP ready-to-eat meals from around the world. And, most importantly, talked shop with our global reps about the highest throughput HPP machines.

Did you visit Avure at Anuga?
View our photo album. You might spot yourself!

2015 calendar: nos vamos a Latinoamérica y los Estados Unidos

Now that Anuga’s a wrap, we’re looking to the future. Here’s where you’ll find Avure throughout 2015, as we continue our HPP world tour. For future dates, visit our trade show calendar.

Show Location Venue When
Barcelona Food Technology Barcelona, Spain Fira de Barcelona 4/21/15
Seoul Food 2015 Seoul, Korea Kintex 5/12/15
FOOMA Japan Tokyo, Japan Tokyo Big Sight 6/9/15
Expopack Mexico Mexico City, Mexico Centro Banamex 6/16/15
FISPAL Sao Paolo, Brazil Anhembi Pavillion 6/23/15
Process Expo Chicago, Illinois, USA McCormick Place 9/15/15
Andina-Pack Exposition Bogota, Colombia Corferias 11/10/15

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Packaging: think outside the HPP basket

Before you pour resources into a juice bottle redesign, consider this. The best packaging might be somewhat inefficient from a production perspective.

Take South Korean giant, Paris Baguette, for example. Shoppers gravitate toward the café’s premium HPP juices not only because of fresh taste, but also the hip, Euro-inspired bottles.

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Are your products ripe for disease? See comprehensive study.

Some foods and beverages love playing host to foodborne pathogens. A U.S. government report revealed the non-HPP products most likely to cause illness by bacterial infection, or worse – trigger an outbreak.

The goal of the research? To discover which foods and beverages were to blame for outbreaks between 1998 and 2012.

Here are findings:

  • Listeria: 81% were caused by fruits (50%) or dairy (31%).
  • E. coli: 82% were credited to beef (46%) or vegetables grown in rows (36%).
  • Salmonella: 77% were attributed to vegetables grown from seeds (18%), fruits (12%), eggs (12%), chicken (10%), sprouts (8%), beef (9%) or pork (8%).
  • Campylobacter: 74% of illnesses were triggered by dairy (66%) or chicken (8%).

Collaboration between The U.S. Department of Agriculture, the U.S. Food and Drug Administration and the U.S. Centers for Disease Control and Prevention conducted the report. It’s the first time multiple food safety agencies used a single method to calculate sources of foodborne illnesses.

With just ultra-high pressure and cold, purified water, HPP inactivates the pathogens listed above, and extends shelf life. Email or call an Avure expert. Learn how HPP can protect your brand from recalls, and squash illness before it ever leaves the processing plant.


Boost sales by 500% with in-store sampling

Consumers might not recognize high pressure processing, but they know flavor, freshness, preservative free and convenience. And we know they can’t get enough free samples.

“Samples lift sales by nearly 500% the day of the event.”

According to a PromoWorks study, samples lift sales by nearly 500% the day of the event. The average sales increase for a cumulative trial? About 60% over 20 weeks.

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Avure’s earth-friendly HPP energizes Anuga FoodTec

Cologne, Germany is home to trendy restaurants, hip juice bars, and a vibrant, avant-garde culture. It’s the perfect hub for Avure and the world’s leading food production heavyweights to show their latest innovations at Anuga FoodTec.

This year’s theme is “resource efficiency,” which zeroes in on the ways the food industry can reduce emissions, save energy, conserve water and do less harm to the environment.

Our global team will be on hand to discuss – and show, with colorful graphs and video – how high pressure processing (HPP) is one of the most environmentally friendly food processing methods.

Sustainable HPP: protecting food and the environment

For example, with its expanded shelf life capabilities, HPP prevents costly waste and food loss that squander the planet’s valuable resources, and cost food producers, retailers and consumers billions each year. And, its reduced energy requirements lessen HPP’s impact on global warming – up to 20% lower than thermal processing.

On the food side, healthy, nutrient-rich HPP foods and beverages help avoid negative health impacts and associated medical costs. Clean labels help producers skip sourcing harmful chemicals and preservatives. And by inactivating foodborne pathogens, HPP helps curb outbreaks that sicken millions every year.

We’ll save the rest for the show. Plan on joining us? Stop by March 24-27 at Anuga FoodTec hall 8.1, stand D-048, or follow the action on @AvureHPP Twitter, hashtag #AnugaFoodTec.

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