The FIRST and only tolling HPP treatment facility in BC
HPP is the new way to 'treat ' fresh products to extend the shelf life up to 10 times (no notification to Health Canada needed) nor any label changes.
It involves no chemicals/preservatives, or heat, only very high pressures. HPP is an environmentally friendly process and is a real alternative to thermal and chemical treatments. HPP greatly assist producers, farmers, suppliers and distributors to extend products' shelf life. HPP works well with pre-packaged products with high water activity and low air.
HPP West Coast helps natural and organic food and beverage companies to safely extend its products' shelf life without chemicals or heat treatment. Good HPP candidates include:
Fresh cut fruits, vegetables
Dips, spreads, guacamole, hummus, salsa
Dressings, soups, condiments
Seafood and shellfish
Juices and beverages
Ready to eat meals
Wet salads and sandwich fillings
Baby and instant food
Smoothies (use a de-aerator on the fill part, no bubbles allowed)
Longer Shelf Life
True Fresh Taste
Spoiled food means lost revenue. Since HPP can double or even triple shelf life of your product, you can increase your yields and customer satisfaction at the same time.
Close the gap between "homemade taste" and "store bought" using HPP. Unlike thermal, chemical and other high-heat treatments - processing with pressure maintains the quality and dignity of your product.
High Pressure Processing keeps the nutrition of your original product without using chemical additives or preservatives - keeping your label clean.