Avure beefs up food science team with meat industry veteran

It wasn’t too long ago that David Peck stumbled across his first HPP’d product on store shelves. Being a meat guy, he flipped the package, baffled by how a deli ham could exist without preservatives.

The answer, of course, was HPP. Now, he’s helping manufacturers worldwide do it. Peck joins Avure as senior food scientist.

He brings a wealth of knowledge to the team with more than 30 years experience in meat and meat-related industries. In previous roles, he helped in processing, continuous improvement, product development and formulation for global brands.

“David’s background in the food industry, especially his work in the preservation of meats, makes him an excellent addition to our food lab team,” said Jeff Williams, CEO of Avure. “Our food lab provides an exceptional service to food producers using HPP to develop healthier products with no chemical preservatives. This is becoming increasingly important as consumers seek out cleaner labels.”

Creating a nitrite-free food world

In his new position, he’ll help develop and enhance HPP recipes, and adapt package designs for HPP – even for our customers outside the meat world.

“The ability to preserve food without the use of chemicals is phenomenal,” Peck said. “Many people are trying to limit the amount of nitrites and other chemical preservatives in their diet, and HPP gives us the ability to do that. Avure’s food lab is on the frontier of helping producers develop better, more natural ways to preserve food.”

Peck earned his Master’s degree in Food Science at the University of Georgia, while putting theory into practice by working as a technician in the University’s Food Processing Research and Development Laboratory.

When he’s not in the lab, which isn’t often, you can find him at the gym, snacking on HPP guacamole, or cooking up healthy meals for his wife.

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Open wide: 7 jaw-dropping food waste statistics

Food waste devastates the world we live in. It speeds up climate change, clogs landfills and robs producers of billions every year. If you use HPP, you’ve already taken a major step to eliminating food waste by extending the shelf life of your products.

We encourage you to share these staggering food waste statistics with colleagues, conventional food processors, or those considering HPP.

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Mile High toller goes the extra mile for customers with Avure’s food science

Welcome to Denver, Colorado – incubator of the organic food revolution and a natural fit for Avure’s newest toller, Natural Foodworks Group (NFG).

Located just off Interstate 70 and a few miles from the airport, it’s the only Avure toll processor in the Rocky Mountain Region.

“Some manufacturers were concerned they’d have to reinvent their recipes to work with HPP.”

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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

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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