US-based Stay Fresh Foods is planning to introduce its second high pressure processing (HPP) line in September 2013, in a move to meet the increasing consumer demand for meat and sausage production.
As part of the expansion plan, the company will also hire around 80 new employees in order to support the increase in capacity.
Commenting on the development Stay Fresh managing director Amy Lawless said that the company will run 14 shifts weekly on each line, following the installation of a second Avure 350L system this September.
Stay Fresh principal Joe Ragozzino said, "Purchasing another HPP system from Avure demonstrates our commitment to our customers."
"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."
Stay Fresh Foods, based in Connecticut, US, is a provider of custom high pressure processing services to the food industry, utilizing proven technology that substantially improves the safety and extends the shelf-life of packaged foods without chemical additives or preservatives.
