Welcome to High Pressure Processing

Intermountain HPP, located 20 miles north of Salt Lake City, is the exclusive tolling center for the Intermountain West. Our primary focus is creating an ideal customer experience through personalized service, location accessibility, and facilities management. In addition to HPP services we offer co-manufacturing capabilities (www.libertysqueezed.com), cold storage warehousing, direct shipping and logistics management,  packaging solutions support, product development and testing assistance, and food safety and regulatory navigation.

High Pressure Processing (HPP) is a method of food “pressurization” that uses 87,000 lbs. of water pressure to eliminate pathogens and harmful bacteria. Unlike thermal, chemical and other high-heat treatments, HPP runs cold so it does not alter food taste, texture or quality, or require chemicals to maintain freshness, thereby, extending the shelf life of refrigerated products, sometimes tenfold. It is not “pasteurization” in the classic sense because the product is not exposed to excessive heat in order to eliminate harmful bacteria. The main benefits are nutritional value and integrity of the product are not compromised (flavor & nutrients and vitamins remain intact), and at-risk populations (pregnant women, elderly), who are susceptible to bacteria are not adversely affected by raw products that have undergone HPP, can therefore consume these products without risk.

  When most people think of HPP they think of cold-pressed juice, wellness shots and smoothies. However, juice and its siblings are only a small fraction of the products which benefit from High Pressure Processing. If you've been to a grocery store lately and have wondered by the refrigerated section in any department, chances are you've held dozens of HPP'd products in your hands. They might include: 

• Hummus and other dips                                         
• Guacamole 
• Salsa
• Baby Foods
• Pet Food
• Cheese
• Salad Dressings
• Sauces
• Seafood
• Deli Meats