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Avure News Food Science

Seafood and Safety

Seafood and Safety

Break out the crab hammers and melted butter, October is National Seafood Month! And while we celebrate all that tasty marine life, it’s important...... Continue Reading »

Packaging and HPP: What You Need to Know

Packaging and HPP: What You Need to Know

HPP can be tough on packaging. That’s the bad news. Extreme pressure takes its toll on any packaging material, no matter how resilient. But the good...... Continue Reading »

Get the Seal of Approval for HPP

Get the Seal of Approval for HPP

Be on the lookout for the High Pressure Certified Seal, coming soon to a delicious product near you! The seal will serve as verification that the...... Continue Reading »

Ready-To-Eat Foods Revolution

Ready-To-Eat Foods Revolution

It’s a hectic world. It has been for a while now. And for the last 100 years or so, food producers have been coming up with ways to make food...... Continue Reading »

New Food Scientist Joins the Avure Food Lab Team

New Food Scientist Joins the Avure Food Lab Team

The first time Renee Holmstrom visited the Avure Test Kitchen, she was treated to a smoothie from the industrial-sized refrigerator in the corner of...... Continue Reading »

Demand for Clean Label Food Makes HPP a Popular Choice

Demand for Clean Label Food Makes HPP a Popular Choice

It’s no secret that consumers are demanding cleaner labels. These days, chemical additives and preservatives make products much less likely to be...... Continue Reading »

Tasty Science in the HPP Test Kitchen

Tasty Science in the HPP Test Kitchen

We’re always cooking up something delicious in the Avure test kitchen –Guacamole? Yes. Salsa and hummus? Of course. And fruit juices and...... Continue Reading »

How the Army Enlisted HPP

How the Army Enlisted HPP

An army travels on its stomach. That old saying, true since the time of the Roman legion, remains true today. And the food industry has adopted many...... Continue Reading »

Top Bugs Causing Foodborne Illness

Top Bugs Causing Foodborne Illness

Once again, Campylobacter and Salmonella top the list of leading causes of reported foodborne illnesses, according to data from the Centers for...... Continue Reading »

New Nutrition Facts Label Keep Current with Science

New Nutrition Facts Label Keep Current with Science

Now well over 20 years old, the ubiquitous USDA nutrition facts label is getting a facelift. The nips and tucks include more accurate portion sizes...... Continue Reading »

Cold Water HPP is the Hot Technology

Cold Water HPP is the Hot Technology

If you’ve spent any time in the refrigerated section of your grocery store recently, you’ve noticed the expansion of foods that use high pressure...... Continue Reading »

Brining Meat is Worth Your Holiday Salt

Brining Meat is Worth Your Holiday Salt

In the Avure food labs, we’re experts in food science. So we thought we’d share how a little food science can improve your holiday turkey or every...... Continue Reading »

Errol’s Table: Avoiding Food Contamination

Avure Food Scientist Dr. Errol Raghubeer explains the importance of avoiding food contamination for food safety.   ... Continue Reading »

Give Your HPP Recipe a Trial Run Before it Goes to Market

Give Your HPP Recipe a Trial Run Before it Goes to Market

Got a great HPP recipe and want to get it front of a consumer audience before going into full-scale production? Avure’s test kitchen lets you do...... Continue Reading »

Errol’s Table: HPP and the Last 25 Years

In the past 25 years, HPP has expanded to many food categories including HPP Juice and other beverages. It has become the go-to method for increasing...... Continue Reading »

Order Up! Why Chefs Love HPP

Order Up! Why Chefs Love HPP

High pressure processing (HPP) improves food safety, increases shelf life and can make food even more delicious. Which is why more and more chefs are...... Continue Reading »

Errol’s Table: Are Some Food Pathogens a Bigger Risk?

Pathogens can be found in almost all food categories, and certain segments of the population, like children and people with compromised immune systems...... Continue Reading »

New FDA Rules for the Nutrition Facts Label

Last updated over 20 years ago, the venerable nutrition facts label found on everything from cereal boxes to cans of corn will be undergoing a face...... Continue Reading »

Food Safety on Display at IFSH During Food Tech Expo

Food Safety on Display at IFSH During Food Tech Expo

Avure Midwest Regional Sales Manager Kevin Kennedy recently toured the Institute for Food Safety And Health (IFSH) as part of an Institute of Food...... Continue Reading »

Errol’s Table: Food Pathogens & Food Safety

Food Scientist Dr. Errol Raghubeer discusses how pathogens can be found in almost every category of food and beverage. HPP is becoming the go-to...... Continue Reading »

Study Confirms Safety of HPP Coconut Water.

Study Confirms Safety of HPP Coconut Water.

Results of study show C. botulinum spores are unable to germinate, grow or produce toxin in fresh coconut water In response to regulatory concerns of...... Continue Reading »

Errol’s Table: HPP Juice, Coconut Water & Other Beverages

The best food safety method to get the best taste and most nutrients from juices, coconut water and other beverages.   ... Continue Reading »

Soccer Playin’ and Test Tube Shakin’ – Another Teammate Joins the Food Lab

Soccer Playin’ and Test Tube Shakin’ – Another Teammate Joins the Food Lab

Avure’s newest food scientist lives at the intersection of Food Science and Sports. When he’s not helping Avure customers develop recipes or...... Continue Reading »

The FDA’s War on Salt

The FDA’s War on Salt

New FDA guidelines on sodium levels and how HPP can help The saltshaker on our tables doesn’t concern the FDA. They don’t care how much you...... Continue Reading »

Errol’s Table: What’s Driving the Growth of HPP?

HPP is becoming the best way to increase shelf life and ensure food safety, all without the addition of chemical additives and preservatives. Errol...... Continue Reading »

Viva Lobster, Vegas Style

Viva Lobster, Vegas Style

When you order a lobster, it can be a roll of the dice. Stringy and chewy? Tough and flavorless? Better double down on the melted butter to make it...... Continue Reading »

Fighting Food Waste — Pick Up the Gauntlet!

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...... Continue Reading »

Errol’s Table: The HPP Service is Impeccable

There are many considerations when choosing HPP equipment. Here are a few from the perspective of Avure’s Senior VP for HPP Science and Technology: ...... Continue Reading »

Good bugs that feast on plastic

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....... Continue Reading »

Errol’s Table: More Foodborne Illnesses, or Greater Public Awareness?

Errol’s Table: More Foodborne Illnesses, or Greater Public Awareness?

Every week we seem to hear about another food borne illness outbreak or the recall of a food product due to contamination. Are we really experiencing...... Continue Reading »

Goooaaaal! Food Scientist Jasper van Altena helps Producers Win Big

Goooaaaal! Food Scientist Jasper van Altena helps Producers Win Big

If there are two things Avure’s Netherlands-based Food Scientist Jasper van Altena loves, it’s football (that’s futbol) and food science. When...... Continue Reading »

How to prevent a recall: Q&A with food scientists

How to prevent a recall: Q&A with food scientists

Despite a growing number of guidelines and processes to stop the spread of deadly pathogens, outbreaks still occur at an alarming pace. E. coli...... Continue Reading »

Social Bites: Avure rocks out South America

Social Bites: Avure rocks out South America

We talk a lot about Avure’s happenings in the United States (naturally, it’s our home turf), but we’re globetrotters, too, with operations on...... Continue Reading »

Avure Social Bites: October 2015

Avure Social Bites: October 2015

Read all of Bon Appetít? There’s plenty more Avure, HPP, food science, technology and fun to be had over on our social media channels. Here’s a...... Continue Reading »

Sour Power: The strange reason why consumers love tart foods

Sour Power: The strange reason why consumers love tart foods

Consumers are puckering up to brands that satisfy their tart tooth. So what’s with the sudden popularity spike in dishes like pickled carrots and...... Continue Reading »

What’s in a food scientist’s fridge?

What’s in a food scientist’s fridge?

In the lab, our food scientists abide by an unwritten rule: no matter how loud your stomach rumbles, do not – under any circumstances – grab a...... Continue Reading »

Avure beefs up food science team with meat industry veteran

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,...... Continue Reading »

Meet a food scientist who whips up clean label recipes

Meet a food scientist who whips up clean label recipes

Colleen Galieti’s mission? To develop clean label HPP recipes, and spread Buckeye cheer around our offices. She joins our food scientist team at...... Continue Reading »

3D printed dinner is served on the battlefield

3D printed dinner is served on the battlefield

You can use 3D printers to make clothes, coffee mugs, lightsabers and now – FOOD. The Army is researching ways to use 3D printing technology to...... Continue Reading »

Inside the world’s largest HPP test kitchen, food lab

Inside the world’s largest HPP test kitchen, food lab

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...... Continue Reading »

Squashing the most common HPP myths

Squashing the most common HPP myths

“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...... Continue Reading »

Consumers to brands: show us the clean labels

Consumers to brands: show us the clean labels

What’s on the back of the label matters more to buyers than the logo on the front, according to a recent European study. Researchers polled 2,800...... Continue Reading »

Consumers revolt against chemicals

Consumers revolt against chemicals

Consumer demand for HPP foods is growing — fast. By 2018, they’ll devour about $12 billion worth of clean label veggies, meats, beverages,...... Continue Reading »