ジョンビーン・テクノロジー Company Profile

【Latest Technology】High-pressure processing inactivates general microorganisms using hydrostatic pressure instead of heat, without compromising the flavor and nutrition of food! HPP technology enhances food safety and shelf life.

AVURE's high-pressure processing (HPP) technology is a solution that contributes to addressing various challenges faced by the food industry. By processing food under high pressure, it inactivates microorganisms and pathogens using hydrostatic pressure rather than heat, significantly improving safety while maintaining freshness without compromising the food's flavor, color, or nutritional value. This technology can be applied to a wide range of foods, including juices, smoothies, dairy products, meat products, and seafood, and it can extend shelf life without the use of chemical preservatives, making it suitable for market demands that prioritize clean labels. Additionally, AVURE's HPP systems enable efficient and sustainable processes, providing high productivity while minimizing energy consumption. Therefore, it is a strong option for companies aiming to balance environmental considerations with cost reduction. AVURE offers comprehensive support from implementation to operation, helping companies maximize the benefits of HPP technology. Companies pursuing food safety, quality, and sustainability are encouraged to view the PDF document summarizing AVURE's HPP technology or feel free to contact us.