Pump up Flavor, Nutrition and Distribution with HPP Juices & Beverages

Quick, name a rapidly growing food industry market segment with global demand! If you said HPP juices and beverages, you’d be right! Fruit juices, veggie blends, cold-brew coffee, and nut milks are all the rage. There are beverages that cleanse our insides, energize our bodies, focus our minds, and improve our moods.
HPP Beverages increase distribution area
The problem with these beverages is they’re susceptible to bad-guy microbes like Salmonella, E.Coli, Listeria, and Cryptosporidum that create spoilage and make us sick. Plus fresh juices have a http://www.avure-hpp-foods.com/news/wp-admin/index.phpshelf life of about 3 days, so there’s almost no opportunity to distribute outside of a 3-block radius. To get any kind of shelf life from beverages, many producers use a method of heat pasteurization. Unfortunately, heat changes flavor and can damage the nutrients we want in a juice beverage.
Extends juice life
HPP can easily extend the shelf-life of a beverage by 60 days and beyond, all without significantly changing the flavor profile or damaging all those micronutrients, phytochemicals and phytosterols that provide the health benefits we want. Have a secret beverage recipe that’s begging to reach a larger audience? Let our Food Scientists help you discover if HPP is right for you!

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.


Fighting Food Waste — Pick Up the Gauntlet!

About 40% of food in America is wasted. Millions of tons of food are thrown out and discarded every year. The labor, resources and expense spent growing, packaging and distributing that food goes down the tubes, too. Food waste happens at every stage in production from the farm, to the production and packaging facility, to your home. When dealing with a perishable commodity, a certain amount of waste is assumed – that’s just nature.
Make HPP Processing Part of the Solution
But a food producer can do lots of things to reduce food waste, such as developing product lines that use “ugly food,” the “less than cosmetically perfect” fruits and vegetables. (Like this new beverage with the tricky name, WTRMLNWTR!) Or incorporating technology like HPP, which can extend the shelf life of food without heat or chemicals. Much of the waste happens after the consumer gets the product home. Many of us try to get the most out of our time spent at the grocery, so we “ stock up.” And many of those things go bad before we ever get a chance to use them. A recent ad campaign by the Natural Resource Defense Council (https://www.nrdc.org), a non-profit that advocates for the environment and natural resources brings attention to the problem. More tips on reducing food waste can be found at SaveTheFood.com

Sweet, Sweet Bacon, Hold the Chemicals!

“Bacon.” Say the word and many of us start to salivate. Nothing in the world tastes like real bacon. But many of today’s consumers are looking for products with clean labels. Products without added preservatives like nitrates and nitrites. That means bacon hardly ever makes it into the grocery cart for health-conscious shoppers Enter high pressure processing or HPP. Avure Technology’s high-pressure processing machines inactivate pathogens in juices and foods, and spoilage organisms by creating intense pressure, up to 87,000 pounds per square inch, or about five times the pressure at the bottom of the ocean. This allows a product like uncured bacon to be preserved without adding nitrates or nitrites. Avure Senior Food Scientist David Peck has spent most of his career working in the meat industry and knows his way around the cold cut section.
HPP bacon lowers sodium
“HPP bacon can last up to four months, giving uncured bacon the commercial viability producers need by expanding the number of markets available,” said Peck. Another benefit of uncured bacon treated by HPP is the lower sodium content. Many brands contain half the sodium of cured bacon, another plus for the label-savvy consumer. “Many of us are trying watch the amount of salt we consume,” said Peck. “A lower sodium bacon has lots of appeal to those buyers looking for high quality, healthier options.” So for those breakfast meat lovers looking for cleaner labels, bacon that’s been HPP’d lets them enjoy real bacon without the chemicals.

Avure Open House: Innovative Food Technology Up Close

Avure and CIFT, the Center for Innovative Food Technology held an Open House in April, welcoming visitors to their Middletown, Ohio manufacturing facility as well as their food lab in Northern Kentucky.

Avure HPP Machine Maintenance Guru, David Rogers

For Avure Field Service Engineer David Rogers travelling the world is nothing new. Growing up in a military family, David lived all over the world. And now, as a Field Service Engineer for Avure, he continues to globetrot, helping Avure customers across the planet get the most out of their Avure equipment. Preventative Maintenance has become David’s mantra over the course of his travels and long career. “When you’re dealing with machines that generate 87,000 psi, there’s lots of stress placed on the equipment,” David said. “By rigorously following the scheduled maintenance plan we provide, you not only keep breakdowns from happening but keep the machine performing in great condition, resulting in better throughput and a more robust bottom line. The life cycle of the machine is directly impacted by the willingness and ability to do the routine maintenance.” David is a big proponent of Avure’s SURE Program. The System Uptime Review and Evaluation sends a Field Service Engineer to your site who inspects your HPP machines and makes recommended adjustments and improvements to keep your equipment running optimally. Recently, while inspecting a machine as part of the SURE program, David noticed an irregular vibration. He knew that particular sound was indicative of a problem that could lead to premature failure, which would have resulted in significant downtime of the machine. He fixed the machine that week, fine-tuning to peak performance again. “When I visit Avure customers, I have the attitude that I’ll do everything in my power to make sure their machine is performing the best it can,” David said. “I’m helping them run their HPP machines at the lowest cost with the highest reliability--It’s win-win for everyone.”
Here are a couple of easy preventative maintenance tidbits from David:
  • Always make sure your dehumidifier filters are clean. If the filters are clogged, the excess humidity can put extra wear and tear on your machine.
  • Check alignments and make sure seals are seating properly. This can dramatically affect their lifetime.

HPP Goes Mainstream In Canada

Health Canada, the Canadian government department responsible for public health, recently removed HPP from the “Novel Food” category for most applications. A “Novel Food” designation required each type of food or beverage that uses HPP be individually approved. This move drastically cuts down on the approval process, saving food producers time, money and effort as they enter the ever-expanding HPP marketplace. Natur+L XTD, a Canadian HPP tolling company has been working closely with the Health Canada food specialists for the last four years to achieve this milestone. "For XTD/HPP, this is an historic moment as the potential application of this technology on most foods will result in major savings at every level, from the food producer to the consumer" said Stéphane Carrier, President and CEO of Natur+L XTD. Great news for both consumers and food producers! Prepare to see even more HPP goodies showing up from the Great White North. Bon Appetit

Package Design? Think Minimal.

Walk through the aisle of any grocery store, and you’ll see shoppers plucking products from the shelves, flipping them over and peering at the back. They’re looking for clean labels--short ingredient lists without all the additives. The kind of ingredient list that HPP makes possible. But how do you get savvy shoppers to grab your product from the shelf in order to read the ingredient list? One answer that’s trending now is clean package design. This minimalist approach can be a big clue to consumers that a product has the short ingredient list they’re searching for. And that means a package should be clean, uncluttered, and devoid of anything unnecessary. Many companies are redesigning packages to shed any design element that isn’t crucial to what’s inside the package. Anything superfluous that might distract from the product gets the axe. So if you want to tempt shoppers to check out your clean label, consider a package design that’s just as clean.

Good bugs that feast on plastic

Plastic bottles are everywhere. We drink our sodas, our water and our smoothies from them. They hold our detergent, our body wash and our shampoo. Millions and millions of tons of these PET (polyethylene terephthalate) containers are produced every year. Some are recycled. Most end up in landfills, the ocean or on the side of the road. All these plastic bottles present a potential problem for us, but, perhaps, a potential feast for a new bacterium discovered by a team of scientists from the Kyoto Institute of Technology. Taking samples from outside a recycling plant, the team found a bacterium that was making a meal out of PET as its energy and carbon source. Dubbed Ideonella sakaiensis, this little bug was able to break the plastic down into terephthalic acid and ethylene glycol. The scientists were able to successfully recreate the bacterium in the lab and study them as they fed on PET, breaking it down in just a few weeks. These little guys may be real environmental heroes and represent the future of recycling. You can check out the research in the journal Science.
Menu Title