HPP contract service provider opens in northeastern U.S.
Posted by Lisa McTigue Pierce, Editor -- Packaging Digest, 10/17/2012 7:13:19 PM
Avure’s horizontal cylinder arrangement allows single direction in-line product flow that is compatible with most existing HACCP and quality assurance programs.
Food processors in the northeastern United States will have convenient access to high pressure processing (HPP) contract services when Stay Fresh Foods, LLC, opens in Meriden, CT, in December 2012.
Stay Fresh, a new company formed expressly to deliver HPP and value-added services, is led by a team of visionary food industry veterans committed to helping customers realize the full advantages of this proven technology, which uses extremely high water pressure instead of heat to destroy harmful microorganisms like E.coli, Listeria and Salmonella.
"HPP is a great benefit to processors looking to safeguard their brands through enhanced safety," says Amy Lawless, Stay Fresh managing director. "And because it is non-thermal, products retain nutrients and their fresh taste, things that are very important to today's consumers.
"HPP also significantly extends shelf-life, cutting down on waste, making it a very attractive value proposition for retailers, processors and consumers alike," Lawless adds.
Stay Fresh is using the high production horizontal 350L-600 HPP system from Avure Technologies, the global leader in contained ultra high pressure. With a working capacity of 350 liters per cycle and the world's fastest cycle times, the 350L achieves rapid pathogen destruction in products ranging from ready-to-eat meats and deli salads to soups and juices.
As an Avure-certified contract processing partner, Stay Fresh will provide product development assistance to processors in search of new, value-added food applications, especially those aimed at satisfying the growing consumer preference for more wholesome, all-natural products with less sodium and fresher taste.
"The professionals at Avure's world-class food lab in Franklin, TN, provide expert guidance on HPP adoption, from recipe development to packaging formats," says Joe Ragozzino, Stay Fresh vp of operations. "We have scheduled lab time for November 15 to work with processors interested in the HPP journey. Our own 350L system will be operational in December and we will begin serving customers after a grand opening in January."
The start-up company will occupy a purpose-built 8,400-sq-ft facility in southeastern Connecticut, close to major highways along the Boston to Philadelphia corridor. Along with convenient access, Stay Fresh will offer processors critical value-added services such as labeling, re-packaging and storage. Re-packaging will give customers the ability to optimize their supply chain by eliminating shipment back to their plant. Longer term storage will be available through a partnership with a nearby cold storage facility.
"We are excited to welcome Stay Fresh to Avure's ever-expanding network of HPP installations," states Matt Rutherford, Avure svp of global sales. "It is very gratifying to play a part in bringing safer, more healthful eating to the consumer arena, and the fact that this is accompanied by a new business opportunity reinforces the value of our technology."
Processors interested in lab trials in November should contact Amy Lawless at amy@stayfreshfoods.com.
Source: Avure Technologies
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