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.