HPP and Baby Food
High Pressure Processing (HPP) is a unique food preservation method that utilizes cold water and high pressure (up to 87,000 psi) to naturally and safely keep baby food products free of pathogens without compromising color, flavor and nutrients.
Baby food should be real food, fresh and full of healthy vitamins and minerals – not preservatives. HPP is a natural preservation technique, using nothing more than water and pressure.
Unlike traditional thermal pasteurization methods, HPP naturally extends shelf-life without heating the product to extremes that can damage the nutritional qualities of the food. High Pressure Processing allows baby food to remain fresh and natural – not shelf-stable, potentially allowing the food to literally be older than the consumer.
Baby Food Cups
Baby Food Pouches
Benefits of HPP for Baby Food
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Cleaner Labels -
Food Safety -
Shelf Life Extension -
Food Waste Reduction
