HPP & TAPS: The Core of Fresh n' Fast

High Pressure Processing (HPP)

Clean-Label. Cold-Pressured. Shelf-Stable.

HPP uses ultra-high pressure—up to 90,000 psi—to eliminate harmful pathogens without heat, additives, or chemicals. This non-thermal kill step dramatically extends refrigerated shelf life while preserving taste, texture, and nutrients.

Why it matters:

  • Maintains original flavor and texture

  • Extends refrigerated shelf life up to 180 days

  • Inactivates listeria, E. coli, salmonella, and more

  • 100% preservative-free

  • Fully compliant with CFIA & USDA standards

TAPS: Turmeric Assisted Pressure Sterilization

Next-Generation Cold-Pressure Innovation

TAPS builds on HPP by adding turmeric’s natural antimicrobial properties to achieve sterilization of low-acid foods — something traditional HPP can’t do.

Backed by an NSF SBIR grant, TAPS opens the door to shelf-stable, clean-label meals that can safely remain refrigerated for over 100 days — without preservatives or thermal damage.

What makes TAPS different:

  • Designed specifically for low-acid foods

  • Enables long refrigerated storage (100+ days)

  • Clean-label friendly, with no impact on taste or texture

  • Patent-pending science in active use today

Solving Real-World Challenges

Food manufacturers and retailers are facing:

  • Increased demand for clean-label products

  • Rising distribution costs and spoilage

  • More stringent food safety regulations

Fresh n Fast’s dual-platform technology solves all three — with proven performance, regulatory alignment, and real-world scalability.

Our technology isn’t a prototype. It’s live, it’s certified, and it’s growing.