Juices and Beverages

Avure HPP juice

We’re squeezing new life into the HPP juice and beverage industry with high pressure processing.

Raise a glass with us. And learn how manufacturers serve up shelf-stable, natural fruit and vegetable juices that taste fresh off the orchard and farm without preservatives and additives.

Goodness in. Bacteria out.

By subjecting your favorite orange juice or kale mint celery smoothie to ultra-high pressures, Avure’s HPP food equipment gives pathogens, like salmonella, the 87,000-psi boot.

Unlike thermal pasteurization that strips juice and beverages of their nutrients, enzymes and probiotics, our pure cold-water process retains all the good stuff. Learn more about Avure’s HPP process.

New distribution opportunities with HPP juice.

Flavor isn’t the only reason manufacturers choose Avure HPP equipment. HPP juices and beverages last longer – up to 90 days depending on the packaging. That’s why our partners are taking over more shelf space, expanding production, increasing profits and seeing fewer returns. It’s a win-win for consumers, retailers and food producers. Contact us to get started.

What’s driving the $23 billion dollar juice and smoothie industry? HPP.

Packaging options: the perfect blend.

It’s good to have options – especially in production. With HPP, juices and beverages can be processed in their final consumer packaging, or in large bulk bags.

By pressurizing and purifying drinks in their consumer packaging, HPP eliminates the need for sterilizing bottles separately. Most common plastic food packages can be used, including PET, PE bottles and stand-up pouches.

A healthy dose of vitamin C with HPP.

Avure HPP orange juice

Thanks to Mother Nature, orange juice naturally packs loads of healthy nutrients like vitamin C. We’re doing our part to keep it that way even after weeks of refrigeration.

A University of Leuven, Belgium, study found that Valencia orange juice (made with HPP) retains about 90 percent of its vitamin C after 20 weeks of storage. Compare to thermal processing, which loses more than half of its vitamin C over the same timespan.