What makes Fresherized so fresh?

Think of five tons worth of elephants standing on the edge of a dime and you’ll get an idea of how the Fresherized process works. It’s the equivalent of five to six times the pressure found at the bottom of the ocean—and we don’t do it until after the product is packed in its pouch or container. That means nothing can come in contact with the product once it’s sealed.

All that pressure pulverizes naturally-occurring pathogens, which can cause food deterioration and make food less safe. Even better, it doesn’t use heat or chemicals to kill the pathogens, which is standard practice for most food preservation methods. That can damage the natural flavors and nutritional content of food, which doesn’t happen with Fresherization. Our products retain their same great taste, texture and naturally-occurring vitamins.

Want to see for yourself? Cut open an avocado. Inside of 30 minutes, it will turn brown and mushy. Even uncut, it spoils in less than a week. But a Fresherized product will stay green and beautiful for as long as 30 days if it remains refrigerated and unopened.

How is this process? Ask to see our awards. We won the Industrial Achievement Award from the Institute of Food Technologists, honoring significant advancement in food science and technology for food production which has been successfully applied to commercial operation. And don’t forget Frost & Sullivan’s 2005 Technology Leadership Award in the field of emerging food-processing technologies. Those are the accolades you would expect from the industry leader.