All Natural Freshness provides you the End to End High Pressure Processing (HPP) Solution in terms of High Pressure Mode,

1. HPP SOLUTIONS
2013 Catalog
ANF Pre-packaged HPP Solution utilizing an Avure 350L-600 Machine
All Natural Freshness, LLC. (ANF) is your
Life-cycle assessment resource for
implementing effective, efficient, profitable
solutions for HPP.
Over the last several years we haveOver the last several years we have
established relationships with the Avure
Technologies in North America and Chic
Freshertech in Asia.
Introduction
Creating Partnerships
Our Philosophy
All Natural Freshness, LLC (ANF) has developed sales
channels to service North America, Europe, and Asia with
some of the most respected and innovative companies in the
global food industry. Further, ANF is partnering with a North
American university that has over 25 years of research and
development experience with high pressure food
preservation using high hydrostatic pressure.
OOur team of High Pressure Mold Makers, Molders, CNC
Operators, Integrators, Fabricators, and High Pressure
Processing operators work from the ground up to develop
high pressure pasteurization equipment for real life
applications.
Listen to our customers’ goals and objectives; assess our
customers current environment, initiate discussions between
departments affected by HPP, and recommend an end to
end solution, ensuring them a competitive advantage in their
market space.
BBuild the best food manufacturing equipment for the most
affordable price regardless of any material bias while
maintaining a set of universal standards for work place safety
and food safety.
Provide the Lowest Cost per lb. of validated high pressure
processed product while ensuring highest ROI focus and
maintaining Highest Food Safety Standards.
Copyright 2012 All Natural Freshness
All Rights Reserved

2. HPP SERVICES
2012 Catalog
Our solutions are designed to be used across
multiple food manufacturing platforms (Avure,
Chic FresherTech, NC Hiperbaric)
Our Services
Commitment to You
Ou rprocess starts w ith ou rclients byask ing them
to define theirg oals and objectives w ith reg ard to
theirstrateg yinthe m ark etplace.
M anyofou rclients have variou s g oals throu g h
produ ction, new produ ctdevelopm ent, m ark eting ,
m erchandising , distribu tion, su pplychain
m anag em ent, and cu stom erchainm anag em ent.
So,So, byidentifying and u nderstanding ou rclients
needs w e canw ork tog etherto create aH ig h
Pressu re Pasteu risationstrateg ythatinteg rates
seam lesslyinto theiroverallbu siness plans and
operationalstrateg ythatw illu ltim atelyensu re you r
su ccess!
• Consulting Services
o Recipe Certification
o Pack ag ing ofProcessed Foods
o Process and Procedu re
o M anag em entConsu lting
• CAD Design Drafting Service
o CAD Drafting Desig n
o Integ rationDesig ns
o 3- D Anim ations
• Fabrication Services
o M aterialH andling Equ ipm ent
•Pow ered and Non- Pow ered Carts
•L oading and U nloading Platform s
o Cu stom M olds
o H ig h Pressu re M olding
•Bask ets
•Totes
•Pallets
o RotationalM olding
o Blow M olding
• Ancillary Material Handling Equipment
o Tolling Bask etPallets
o H ig h Pressu re Bask ets
o Robotics and Sem iAu tom ation
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3. FOOD SAFETY
2012 Catalog
High Pressure Processing in food subjects the product to
pressures from 400 (58,000 psi) MPa to 600 (87,000
psi) MPa for period of less than a minute to up to 5
minutes. These pressures used in High Pressure
Equipment kill most harmful microorganisms such as
Salmonella, E Coli, and Listeria Monocytogenes, by
permanently interrupting cell function, but unlike Ultra
High Temperature (UHT) thermal treatment, HPP doesHigh Temperature (UHT) thermal treatment, HPP does
not alter a product’s flavor, texture or nutritional value.
The benefitofHig h Pressu re Processing is the rem oval
ofu nw anted preservatives and food borne pathog ens
w hile extending shelfforrefrig erated produ ct. The less
chem icals and pathog ens thatenterthe hu m anbody
and the saferthe food is forconsu m ption.
Food Safety Commitment to Quality
ANF commitment to quality encompasses:
Best of Class High Pressure Processing Machines that meet
Global Quality Standards
o ASM EBoilerand Pressu re Vessel code, SectionVIII,
Division3
o ISO 90 0 1
Material handling equipment that follows NSF/ANSI 2Material handling equipment that follows NSF/ANSI 2
Guidelines
Certified Recipes by qualified food scientists who specialize
in HPP.
o M aintain/ Im prove cu stom erSensory Experience (Taste,
Textu re, Appearance)
o Achieve Redu ctioninTarg eted Bacteriaand ShelfL ife
Goal
o Create the m ostEfficientrecipe desig nthatallow s the
produ ctto reach Sensory and Bacteriag oals u sing the
leastam ou ntofHPPM achine Resou rces
Food Traceability guidelines that meet or exceed SQF Code,
Edition 7 standards
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4. HPP SOLUTIONS
2012 Catalog
Hig h Pressu re Pasteu rizing (HPP) before Pack ag ing ,
beg ang aining m om entu m as ANF started ask ing
cu stom ers abou ttheirg oals fora cleanlabel.
These g oals vary dram atically across the entire
spectru m depending onw hich levelinthe food
processing distribu tionchainyou reside.
All Natural Freshness process flow solutions are
built on standards for interchangeability. Our
solutions allow for multi machines and multiple
loading and unloading equipment configurations
including the use of multiple manufacturers of
HPP Machines.
The illustration above has the Avure traditionalThe illustration above has the Avure traditional
conveyor system on the top and the ANF
compact solution on the bottom
Superior Performance
Pre-packaged Solutions
Multi Vendor & Multi Machine Integration
AtANF w e pu ta prem iu m oninnovative think ing ,
resu lting inseveralpatents onou rprodu cts and
solu tions.
• 95% M achine U ptim e
• 97% Produ ctThrou g hpu t
• L arg estInteriorDiam eterBask ets
o Avu re
o ChicFreshertech
• L eanM anu factu ring Concepts
o Elim inationofDou ble Handling
• Pre and PostProcess Bu fferZones
• 10 0 % Traceability ofProcessed Produ ct
• Certified Recipe Form u lation
o M aintain/ Im prove cu stom erSensory
Experience (Taste, Textu re, Appearance)
o Achieve Redu ctioninTarg eted Bacteria and
ShelfL ife Goal
o Create the m ostefficientrecipe desig nthat
allow s the produ ctto reach Sensory and
Bacteria g oals u sing the leastam ou ntofHPP
M achine Resou rces
• Resu lts inL ow estCostPerPou nd ofValidated
HPPProdu ct
FresherTech Du o 2 0 0 L / 60 0 F
Avu re 350 L
FresherTech Du o 2 0 0 L / 60 0 F
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5. Avure Basket Line
• 350 L- 60 0
• t2 15L- 60 0
• 687L- 30 0
Chic FresherTech Basket Line
• Du o 2 0 0 L/ 60 0 F
•• Du o 30 0 L/ 60 0 F
• Du o 350 L/ 60 0 F
• Du o 40 0 L/ 60 0 F
• Du o 50 0 L/ 60 0 F
Pu tou rexperience to w ork foryou atthe beg inning ofyou r
H PPProjectso you neverhave to g etu sed to hearing abou t
" Breaches" and dam ag ed produ ct“ w aste.” W e eng ineerfood
pack ag ing m aterials to provide strong seals w ith very low
breach rates (below .0 1% ) w hile stillproviding aconsu m er
friendly Peelable Pack ag e.
HPP SOLUTIONS
2012 Catalog
High Pressure Baskets
AllN atu ralFreshness has acom plete line ofhig h pressu re
bask ets forboth Avu re and ChicFresherTech.
AN F k nAN F k now s it’s difficu ltto m axim ize you rprodu ctthrou g hpu t
w henloading pre- pack ag ed and postpack ag e produ ctinto a
rou nd bask etw ith afixed leng th. So w e challeng ed ou rhig h
pressu re m olding team to com e u p w ith bask etdesig ns that
are flexible to m eetyou rspecificfood produ ctpack ag e
dim ensions.
Contact Us
The team atAllN atu ralFreshness is look ing forw ard to being
apartofyou rH PPexperience. Please visitu s onthe W eb at
w w w .AllN atu ralFreshness.com
Packaging
Lidding & Film
AN F’s Team ofPack ag ing Specialists have beeninvolved in
the trials and tribu lations ofconqu ering hig h pressu re
pack ag ing forthe entire com m erciallife ofhig h pressu re
processing . W e have provenprodu cts thatcanm aintainvery
low breach rates inhig h pressu re pasteu rization. W e have the
food pack ag ing technolog y (equ ipm ent, m aterials) and
service platform to ensu re you rprocess is providing the
ststrong estseals possible to preventbreaches. Ou rteam is on
the leading edg e ofem erg ing technolog ies infood
processing , ensu ring you the m ostinnovative solu tions inthe
m ark etplace today and tom orrow .
A fresh ju ice processing com pany thatis trying to g ainm ark et
space from the EastCoastto the W estCoastofthe U nited
States vs.acom pany inChinatrying to penetrate the fresh
ju ice m ark etspace inthe U nited States is g oing to have
differentshelflife g oals and these g oals are g oing to affect
theirstrateg y forH PP. By com pleting needs based
assessm ents, w e deliverg oaldrivenhig h pressu re processing
solu tions, thatdelivercertified resu lts.solu tions, thatdelivercertified resu lts.
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