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How HPP is Changing the Baby Food Aisle

Say sayonara to shelf-stable and hello to High Pressure Pascalization (HPP). We’re changing up the baby food aisle by bringing fresh food directly from farm to fridge for your little ones!

As you know, in most store locations you’ll find us in the dairy section because our products are perishable (they can of course easily be taken on-the-go as they’ll last up to 4 hours unrefrigerated or, if your travels take you farther, just toss them in a cooler bag with an icepack or freeze and thaw them). But now we’re ready to take a walk down the aisle ;) We are beyond excited to announce that refrigerators stocked with Once Upon a Farm pouches can be found directly in the baby food aisle in certain locations! These super convenient fridges allow you to skip the trip to the dairy section and grab all the goods you need right in one place.

It’s not just the convenience we’re excited to share with you though. It’s the overall transformation of the baby food aisle from shelf-stable to as fresh as it gets without the hassle of homemade. We’re talking HPP (or Cold-Pressure).

Once Upon a Farm in the Baby Food Aisle
Fresh, nutrient-packed foods are essential  for your baby’s overall health. Speaking of  nutrient-packed, studies show that certain  HPP foods may actually contain more   nutrients than fresh food as HPP has been  shown to affect the bioavailability of certain  nutrients. (1)

What is bioavailability? Technically it is the  “amount of a nutrient in a food that the  body may ultimately use to perform  specific physiological functions” (2) such as  digestion and absorption. Your body can  more easily absorb and utilize vitamins,  minerals and various phytochemicals from  certain foods over others, but there are  other ways to affect bioavailability. You may  have heard, for example, that cooking t  tomatoes increases the bioavailability of  lycopene found in them (3). However, as  we’ve learned with shelf-stable food,  exposure to heat can also result in nutrient l  loss. On the flip side of heating/cooking,  HPP (Cold-Pressure) helps to both retain      nutritional attributes of fresh foods and  sometimes increase the bioavailability of  the nutrition in your food (1).

So, is it healthier than homemade? In some  cases, yes!

High Pressure Pascalization (HPP)

With even more options at the shelf than ever before, let’s recap the benefits of HPP and the difference between Cold-Pressured and shelf-stable food.

Why opt for Cold-Pressured pouches?

  • Starting with nutrition, the vitamins, minerals and enzymes of the foods remain intact. No preservatives here!
  • Moving to taste, HPP (or Cold-Pressured) food tastes as fresh as homemade. HPP allows fresh taste, textures and fibers stay intact.
  • As for food safety, the immense pressure applied via HPP destroys any potential pathogens. HPP also extends shelf life.
  • HPP keeps the food as fresh as possible, retaining or increasing bioavailability of nutrient content. 

HPP vs. Shelf Stable Baby Food

Now we have a few questions for you to consider as you create your grocery list for the week… and a couple cheat sheet answers as well.

  • Refrigeration is imperative to keep food fresh, so why has it taken us this long to bring that freshness to baby food? (We’re not sure why it’s taken so long, but we’re here to solve that problem.)
  • If fresh is best for baby, do you want the food they’re eating to have a shelf life longer than they’ve been alive? (Nope.)
  • And with the first few years of their lives significantly impacting how they eat thereafter, why not set them up for a lifetime of healthy eating?

The truth is in the color

So, let’s all raise a pouch to parenting and the next generation of baby food!

Click here to find a store location near you, or you can order online and we'll deliver to your door. 


Once Upon a Farm