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What is HPP and How Does It Impact My Baby's Babyblends Shelf Life?
What is HPP and How Does It Impact My Baby's Babyblends Shelf Life?

Discover what HPP is and how it extends the shelf life of Babyblends, ensuring freshness and safety for your child.

Updated over a week ago

Preserving Freshness and Safety:

  • HPP, which stands for High-Pressure Processing, is a food preservation method that we use on our Babyblends and Smoothies to maintain freshness and safety for your little one's food.

High-Pressure Process:

  • HPP involves applying high pressure (typically in the range of 60,000 to 87,000 pounds per square inch) to perishable products using specialized machinery.

Inactivating Microorganisms:

  • The primary purpose of HPP is to inactivate microorganisms like bacteria, viruses, and spores that can lead to food spoilage or foodborne illness. This process is sometimes referred to as "cold pasteurization."

Preserving Flavor, Texture, and Nutrition:

  • Importantly, HPP does not impact the flavor, texture, or nutritional value of the food. It serves as an alternative to heat pasteurization, allowing us to avoid using preservatives that can compromise the nutritional quality of baby foods.

Babyblends Shelf Life:

  • Our Babyblends have a shelf life of 14 days from the day they arrive at your home, ensuring freshness.

  • Once you've opened a Babyblend, make sure your little one consumes it within 48 hours and store it in the fridge between meals.

  • If needed, Babyblends can be safely frozen for up to 3 months, but we recommend using them within 24 hours of defrosting to maintain quality.

With HPP, we can provide your child with nutritious and safe meals that retain their natural goodness while staying fresh for your convenience.

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