High pressure damages food
FALSE. In fact, it helps preserve the food’s shape and texture. Why? Science.
Imagine a grape in your hand. Squeeze it, and splaaat. But if you were to apply pressure equally from all angles, the grape would maintain its shape. That’s how HPP works, but with pressures up to six-times greater than the Marianas Trench, which is the deepest part of the ocean.
Try it for yourself. Place a grape in a plastic bottle, fill it with water and squeeze.
I can't use HPP on my product.
FALSE. HPP is a mainstream process used by large and small food producers all around the world. Led by Dr. Errol Raghubeer, the world’s foremost expert on HPP food processing, our food scientists can help develop HPP-friendly recipes for many products. Learn more about HPP Foods, or contact an expert to begin your HPP journey.
It's only for large-scale food production.
FALSE. Our partnerships with tolling centers worldwide enable smaller producers to access HPP food technology without the logistical footprint and startup costs.
Only small producers use HPP.
FALSE. Avure builds and maintains a wide range of machines with the highest throughput in the world – a boon for mega manufacturers.
HPP is too expensive.
FALSE. With the widespread global adoption of HPP technology, capital and operating costs continue to decrease. In fact, HPP can save money by reducing chemicals, scrap, recalls, transportation, consumer complaints, and costs associated with freezing and thermal processing. But most importantly, producers, retailers and consumers alike benefit from foods that last longer on shelves (reduced waste), taste better than ever and aren’t packed with chemicals.
HPP hurts nutrition.
FALSE. Avure’s food scientists can help manufacturers prepare foods that actually enhance nutrition. Learn more about Avure’s in-house food lab and Customer Center.
You can't use HPP on MAP foods.
FALSE. Avure can modify the contents and packaging for use with HPP and modified atmosphere packaging (MAP). Questions about how HPP can work with your product and operation? Ask an expert, we’d love to help.