Avure launches new HPP system

Avure Technologies’ new horizontal high pressure processing (HPP) system makes advanced food safety technology more affordable for small and mid-range processors.

Called QFP 100-Liter 600, the system enables manufacturers to respond to growing consumer preferences for fresher, preservative-free, and reduced-sodium foods.

HPP is the post-packaging lethality treatment that inactivates foodborne pathogens and spoilage organisms in products as diverse as ready-to-eat (RTE) meats, soups, wet salads, fruit smoothies, and seafood.

The smaller-footprint 100-Liter HPP system enhances food safety protection and extends the shelf-life of products without using preservatives.

“Up until now preservatives and forms of sodium have been the traditional weapons for pathogen control and shelf-life extension,” says Avure’s president and CEO Pat Adams.

“HPP is the game-changer. It replaces chemicals while dramatically extending shelf-life. It is not a heat treatment, so there are limited effects on taste, texture, and nutritional properties.”

With a sub-$1 million price tag, the 12.1-inch (308mm) -diameter vessel, into which product is loaded, affords maximum efficiency, accommodating various shaped packages, including bottles and cups.

It processes 28,000 pounds over a 20-hour workday.