The FIRST and only tolling HPP treatment facility in BC
Some of the many benefits of HPP
Maintains freshness / clean label
HPP does not include chemicals or heat and maintains the natural freshness and flavours whilst extending the shelf life of your products.
Protects brand equity
When customers associate your brand-name with quality your sales will increase. Having the advantage of tastier natural long-lasting products will encourage customers to search and pick your brand name.
Longer shelf life
HPP extends the shelf life from 2-10 times longer. Longer shelf life implies less waste. It can boost sales as the cost of spoiled food get reduced, larger production batches can be made and the distribution areas can get increased. Convenience and savings are also associated with a longer shelf life.
HPP works on water pressure alone and does not involve the addition of preservatives. Also, because no heat is involved, the natural fresh taste of fresh food and fruits are preserved.
100% Nutritional value
Heat treatment of foodstuffs destroys nutrients and vitamins. HPP is a non-thermal process that preserves vitamins, flavouring and colour pigments.
HPP destroys pathogens (Listeria, Salmonella, Vibrio, Norovirus, etc.) and eliminates the need for preservatives.
Enhance food safety
Products are treated in their final sealed packaging thus eliminating contamination after processing. Brand protection. Decrease the risk of product recalls. FDA and Health Canada approved.