Stay Fresh Foods Adds Second High Pressure Processing Line13 June 2013
US - Hitting its volume targets more than a year ahead of schedule, high pressure processing (HPP) services provider Stay Fresh Foods is leapfrogging over its original growth plans to launch a second HPP line in September.
The Meriden, Connecticut-based company, the exclusive Avure Technologies Inc. Certified Tolling Partner in the Northeast U.S., is actively preparing to expand to accommodate the new system.
It took only four months for Stay Fresh to triple its customer base and ramp up weekly plant output to 75 percent of capacity.
The company began HPP operations February 5, 2013, and projects reaching near capacity sometime in August as meat and sausage production increases for the picnic season. Fresh juice is another booming sector, with business coming from a diverse group of processors who have been consistently building their demand for these innovative products.
“We did not expect to be at this point until late summer 2014, so we are very excited about responding to the brisk pace of the market,” said Managing Director Amy Lawless. With the installation of a second Avure 350L system this September, Stay Fresh will be running 14 shifts weekly on each line.
What’s behind this exceptional upsurge in demand? According to Lawless, processors are embracing HPP primarily for shelf-life extension and food safety benefits, and Stay Fresh is growing because of its level of service.
“We are food industry veterans ourselves, so we understand what it takes,” she relates. “Processors have schedule changes and delays. As a service-oriented company, we have to flex to accommodate these changes.”
Adding a second line not only boosts capacity but also builds redundancy into the HPP operation. “Purchasing another HPP system from Avure demonstrates our commitment to our customers,” points out Stay Fresh principal Joe Ragozzino. “When a company’s business is based on HPP, they are fully reliant on us and our service. We want to assure them that our operation will now be based on two Avure systems.”
Commenting on the accelerated chronology that has taken the company from its founding in July 2012 to a second HPP unit on order 10 months later, Lawless said: “Being linked in to the Avure network has given us comprehensive support in everything from sales and customer contacts to operational training and system maintenance optimisation, and, not the least, the ability of our customers to participate in a three-way business relationship with Avure’s Food Application and Marketing teams.”
TheMeatSite News Desk