Answers to the questions we hear most from producers considering HPP.
Pricing is customized to your product — it depends on your packaging type, how efficiently your product fills the vessel per cycle (throughput), and any special handling requirements. We provide a specific quote once we understand your product. See our Pricing page for more detail.
For established customers, we work to keep pricing stable over the long term rather than applying standard annual increases. We'd rather build a long-term relationship than push short-term margin.
It depends on your product category. As a general guide: juices & smoothies typically gain 3–6 months, sauces (Cryovac packaged) 6–10 months, salsa & dips up to 1 year, tofu up to 6 months, and pre-packaged meals up to 6 weeks. See our full Shelf Life Guide.
Your product needs to already be packaged before it arrives at our facility — HPP is applied directly through flexible or semi-rigid packaging (such as pouches, bottles, or Cryovac). Packaging type affects pricing and processing, so let us know what you're using when you request a quote.
We commonly process beverages, sauces, dips, tofu, salsa, and pre-packaged meals. If you're unsure whether your product is a fit, reach out and we'll talk it through.
You ship your already-packaged product to our Abbotsford, BC facility. We apply high pressure processing — pure water pressure, no heat — for about 2–3 minutes per cycle. Your product is then shipped back to you, HPP-processed and ready for retail.
Yes — our facility is CFIA registered and operates under HACCP food safety protocols.
Yes. We also offer post-HPP packing, validation reports, and co-packing. See our Services page for details.
Still Have Questions?
We're happy to talk through the specifics of your product — no obligation.