A slow start to 2015? We don’t think so. On January 13, Avure peeled the wrapping off its brand new global headquarters and the world’s largest HPP test kitchen and food lab.
Our guest list included tolling partners from around the world – Asia, Europe and Central America – and global sales personnel, food scientists, and government representatives from the State of Kentucky.
“Calling this an exciting time would be an understatement,” said Jeff Williams, CEO of Avure Technologies. “To work with some of the brightest minds in food and offer the world’s largest HPP test facility to our customers – there’s no better feeling.”
Located near the Cincinnati airport, our new HQ features an industrial production AV-10 machine, which can pump out 10-million pounds of foods and beverages every year.
With our system, food manufacturers, grocery chains and tollers can run test batches and discover firsthand how HPP makes products safer, tastier and last longer – all without chemicals or preservatives.
And with a test kitchen that rivals most restaurants, we can even create recipes from scratch – or tweak existing ones to make them a perfect fit for HPP.
Check out all the photos from our open house, and take a digital stroll through our new digs on Avure’s Facebook page.
See it in person. Or skip the formalities and get started with Avure HPP. Schedule a tour.
Food fanatics aren’t the only ones hopping on the HPP juice bandwagon. The Washington Post reports that star athletes are guzzling down cold-pressed blends to gain an edge on the field.
Packed with fruits, veggies, healthy vitamins and nutrients, cold-pressed juices made with HPP can help boost energy levels.
According to the U.S. Department of Agriculture report, listeria, E. coli and salmonella contaminated 2.5 million pounds of chicken, ham and beef. A staggering 1.8 million pounds of E. coli-tainted ground beef made up the bulk of recalls caused by foodborne pathogens.
2.5 million pounds: that’s enough meat to create a hamburger three times the size of Washington D.C.
Last month we teased our new national advertising campaign. Now, it’s official. Starting this month, you’ll find Avure’s “Fresh Faces of Food Processing” ads in industry publications everywhere.
The work highlights the delicious taste of HPP foods, and the Avure HPP machines that help make them with just pure cold water and 87,000 psi (6,000 bar). Plus, the smiles we see from consumers (and us!) who can’t get enough of fresh, additive and chemical-free veggies, fruits, meats and more.
In honor of National Meat Month, we’re celebrating our carnivorous side by sharing some of our favorite HPP meat moments.
Foodies from Omaha to Reno and around the United States can enjoy Philly’s fresh, juicy hoagies thanks to nationwide distribution made possible by Avure HPP.
“High pressure damages food.” “I can’t HPP my product.” “It’s only for small producers.” We’ve heard all the myths. Now it’s time to debunk them.
A lot goes into building the highest throughput HPP machines, but we spend just as much time engineering world-class customer service. We could tell you all about how we field support calls 24/7. Or fly tech teams to every corner of the world to our equipment running day and night. But we’ll let our customers do the talking.
Watch and hear what Jeff Barnard, president of Universal Pasteurization Co. (a certified Avure toller), has to say about Avure’s “absolute customer satisfaction.”