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Casa Sanchez finishes salsas with high-pressure processing (HPP)?  Innovation in high-pressure processing has led us to adopt HPP to enhance taste, safety, and provide for longer shelf life.

Our process allows us to maintain freshness and preserve natural flavors. By using pressurized, pure cold water, we bypass texture and taste variations caused by heat, irradiation or chemicals. 

Consumers are on high alert due to frequent stories about contaminated food, listeria, and salmonella. With HPP, which works on water pressure alone, we have the ability to inactivate microorganisms without chemicals or preservatives. 

Cut waste! HPP significantly enhances shelf life. Let's have a conversation about how our state-of-the-art process can lead to happier customers and contribute to your bottom line.