HPP West Coast Information

Welcome to HPP West Coast company profile. HPP locks in freshness, nutrients and the colour of fresh products. It extends the shelf life up to 10 times (no notification to Health Canada needed) and does not require any label changes. Patricia Truter, CEO of HPP West Coast, says, “People today are living healthier lifestyles, this makes it essential that we deliver them fresh and healthy food”. We are the first and only HPP tolling facility in BC available to the food industry. HPP uses very high pressure; imagine the water pressure at a depth of 60 km down in the ocean! HPP is environmentally friendly and is a real alternative to thermal and chemical treatments, preservatives, pasteurization and hot filling. HPP assists producers, farmers, suppliers and distributors to extend their products’ shelf life. HPP works well with pre- packaged food with high water activity and low air and can be used to treat pathogen prone materials. What is HPP Technology? HPP is a non-thermal, cold pressure technique in which the food in its final flexible packaging is subjected to high levels of hydrostatic pressure, inactivating its microorganisms, extending the shelf life and guaranteeing the food safety of the product. Check out this YouTube video to see exactly how it works. https://www.youtube.com/watch?v=hUOudzzfSwc&feature=youtu.be