At Little Spoon, we use High-Pressure Processing (HPP) to keep our Babyblends and Smoothies fresh and safe for your little one.

HPP applies high pressure (60,000 to 87,000 pounds per square inch) to perishable products using specialized machinery. This "cold pasteurization" method inactivates microorganisms like bacteria, viruses, and spores that can cause food spoilage or foodborne illness.

The best part? HPP doesn’t affect the flavor, texture, or nutritional value of the food. It’s a great alternative to heat pasteurization and lets us avoid preservatives, keeping our baby foods as nutritious as possible.