Grow your food safety with JBT Avure

Today’s consumer is conscious when it comes to added preservatives like chemicals, additives, hard-to-pronounce preservatives, and so on. But these compounds can have more than just a bad reputation with buyers; they can actually alter the food. Luckily, at JBT we have developed High Pressure Processing (HPP), the world’s leading technology  to increase food safety and extend shelf-life while providing consumers with nutritious, natural, flavorful food.  

JBT Avure HPP, a cold pasteurization technique, is extremely effective. It leverages ultra-high pressure purified water to inactivate bacteria – like listeria, E. coli, and salmonella. Neutralizing pathogens makes packaged foods stay fresher longer. In addition to bolstering safety and extending shelf life up to six times longer than traditional preservation methods, HPP preserves food’s natural nutrition, freshness, texture, and flavor.

HPP is an all-natural process. Using purified cold water, sealed products are subjected to incredibly high pressures – up to 6,000 bar (87,000 psi). That’s six times greater than the deepest depths of the ocean. This intense pressure inactivates food-borne pathogens such as salmonells, e-coli and listeria and preserves vitamins and nutrients. Surprisingly, all this water and pressure doesn’t harm the food. Quite the opposite, actually. HPP is an incredibly effective way to maintain  a clean label.

JBT Avure invented the HPP technology more than 70 years ago and has continued to advance it since then. As long-time leaders in high-pressure processing, Avure equipment is widely used around the globe. More than 60% of HPP foods worldwide are treated on Avure machinery. The world’s biggest poultry producer depends on Avure equipment to process its products and Avure processors also process everything from guacamole and juice to brisket and tabouli.

Thinking of transitioning into plant-based food?
JBT Avure HPP provides a lot of benefits when you want to prolong shelf life for plant-based food without adding preservatives. The High Pressure Processing method maintains nutrition, improves sensorial properties, improves binding properties of hydrocolloid materials, eliminates the need for chemical preservatives, provides food safety and shelf-life benefits and may reduce allergenicity of certain compounds.

Meet our food processing experts
IFFA | Frankfurt | 14/05/22 – 19/05/22 | Hall 8, Stand J90 & K90

Don’t miss the opportunity to discuss your business and challenges with our food processing experts. Together we can target the machines that best accommodate your products, production lines, line speeds and changing product specifications to create safe, tasty natural products, improve your product yield, reduce food waste, and increase productivity. And if you are thinking about transitioning into plant-based, this is the perfect time to discuss it with our experts. At IFFA you can explore the Avure HPP equipment and our broad range of different containers – bags and pouches, trays, bottles, tubs bowls and cups.