F.A.Q
Co-packing
What’s the MOQ and what drives cost?
Typical co-packers set minimum
order quantities (MOQs) tied to product type, packaging, and line efficiency; costs may include run set-ups, storage, and rework if specs change. We price transparently and match startups with lower MOQs where possible
Who owns my recipe/IP—and is it protected?
Your formulas, brand assets, and artwork
remain yours; a solid agreement + confidentiality protects them. We work under NDA, respect IP, and document scope so improvements and specs are clearly owned. (Best practice per food & beverage counsel)
What certifications and compliance do I need?
Retailers often expect third-party schemes like SQF/GFSI, and products must meet FDA/USDA rules for labeling and safety. We run to audited standards and guide label compliance & validation so you can sell into national retail
HPP
Is HPP recognized by FDA/USDA?
Yes. In the U.S., FDA and USDA recognize HPP as a food-safety intervention;
establishments must validate their HPP process (no technology pre-approval
needed
What foods are great candidates for HPP?
Acidic or refrigerated products like juices, dips (e.g., guacamole/hummus), RTE deli meats, seafood, ready meals, baby food, and pet food.
Does HPP affect nutrients or flavor?
Only minimally; because it’s non-thermal, HPP better retains vitamins, antioxidants, and fresh sensory qualities compared with heat.
Is HPP safe for pregnant women?
Yes—when properly validated, High-Pressure Processing (HPP) significantly reduces illness-causing microbes,
including Listeria monocytogenes, a
key concern during pregnancy. Always choose reputable brands, keep products refrigerated, and follow “use by” dates. HPP is recognized by U.S. agencies as an effective food-safety intervention for suitable
products.
Does HPP affect taste or nutrients?
Only minimally. Because HPP is non-thermal (“cold pressure”), it helps preserve
fresh taste, color, and many heat-sensitive nutrients compared with heat pasteurization.
What foods are best suited for HPP?
High-moisture, refrigerated products do
best—think cold-pressed juices, dips (guacamole, hummus, salsas), dressings, RTE deli meats, seafood, wet salads, and
refrigerated ready-meals. Acidic/low-pH items typically see the biggest gains.
Can HPP be used for dry or low-moisture foods?
Generally no. HPP relies on water to transmit pressure evenly; dry, low-water-activity
foods don’t respond well and often show little safety or shelf-life benefit.
How long does HPP extend shelf life?
Results vary by recipe, pH, and packaging, but ~2× to 8× (or more) is common for many refrigerated products. Examples: salsas
2×–8×; guacamole 6–8 weeks
under proper cold chain. Your actual shelf life should be confirmed with validation studies.
Is HPP recognized by regulatory agencies?
Yes. In the U.S., USDA-FSIS treats HPP as an antimicrobial/post-lethality intervention for RTE meats; FDA accepts HPP as a control capable of achieving the 5-log pathogen reduction required for juice HACCP.
Processes must be validated—HPP itself doesn’t need pre-approval.
Does HPP replace pasteurization?
For many refrigerated foods (especially juices and clean-label items), HPP can replace heat pasteurization while meeting required safety reductions. Note: HPP does not reliably kill bacterial spores, so it’s not for shelf-stable low-acid foods
What packaging works with HPP?
Flexible, water-resistant plastics—e.g., PET,
PP, PE, PA, EVOH (single or multilayer)—plus compatible caps/closures. Glass, metal, paperboard cartons are generally not suitable. Good design (rounded corners, sound seals) improves performance.