New Mexico Fresh Foods is the first and only HPP tolling facility in the Southwest.  Tolling gives food manufacturers access to High Pressure Processing services without the large capital investment in HPP equipment.  In addition to tolling, NMFF offers co-manufacturing of juice and ready-to-drink beverages and product development. 

ABOUT HIGH PRESSURE PROCESSING

HPP is a cold pasteurization technique that occurs after food is sealed in its final packaging.  During HPP, foods are subjected to 87,000 psi of cold-water pressure, which inactivates bacteria, viruses, yeasts, mold, and parasites without changing the sensorial or nutritional properties.  Food retains its color, taste, nutritional value because there is no heat to cause alterations.  The shelf life is extended up to 10x and the product maintains its original fresh quality throughout the shelf-life.  It is incredibly energy efficient, does not require heat and recycles 90% of water from each cycle.