Fresherized 101

WE TOOK A CONCEPT AND MADE IT A REALITY

Our founder, Don Bowden, pioneered the process and revolutionized the use of Ultra-High Pressure food preservation commercially; we call it Fresherized.

JUST LIKE A DIP IN A DEEP, DEEP OCEAN:

Fresherized is an all-natural process. It’s just pressure…created with water. The pressure is approximately 87,000 pounds per square inch, equivalent to 5-6 times the pressure found at the bottom of the ocean. The pressure kills naturally occurring pathogens, which cause food deterioration and affect food safety.

FRESHER, TASTIER, LONGER:

Fresherized food is different. We retain the same great taste, texture and naturally occurring vitamins. Most food preservation methods use heat, chemicals or other processes that damage the natural flavors and nutritional content of food.

ENERGY CONSCIOUS:

The amount of energy needed to compress food is relatively low—making Fresherized food more energy efficient than food production methods that require heat.

IT'S EASY BEING GREEN:

The 5 avocados in each 16 oz box of our guacamole have been Fresherized—which means, unopened, they will stay green and beautiful for up to 30 days. Compare that to 30 minutes for a peeled avocado, which immediately starts to turn brown and mushy.

IT'S COOL:

Because it’s Fresherized, our guacamole is sold in the refrigerated section of the grocery store. It’s never frozen.

FREEZER FIX:

For party emergencies buy extra—our Fresherized guacamole keeps for up to 6 months in the freezer.

THEY REALLY, REALLY LIKE US:

“The Industrial Achievement Award honors significant advancement in food science and technology for food production, which has been successfully applied to commercial operation,” stated Daniel E. Weber, Executive Vice President of the Institute of Food Technologists (IFT). ”...pressurizing technology has been deemed most noteworthy.”