Unlike traditional shelf-stable baby food, which uses high heat up to 250°F or retort processing to extend shelf life, Little Spoon takes a different approach. We use cold pressure, also known as High Pressure Processing (HPP), to kill harmful bacteria while preserving the taste, texture, and nutritional value of the ingredients. Our Babyblends must be kept refrigerated due to its perishable nature, ensuring it remains as close as possible to homemade quality. HPP has minimal impact on flavor and nutrients, unlike high heat methods, so your little one gets the full benefits of our food. Each batch is also rigorously tested at a third-party accredited lab to ensure safety and quality.