Image thumbnail

Culinary Expertise

We're Great Under Pressure

We don’t like to brag, but we are so proud of our culinary team. In fact, Food Processing named Good Foods as their 2020 R&D Team of the Year and we’re so honored. Our team has a deep background in culinary innovation and food science with a focus on high-pressure processing (HPP). As part of that team, we have chefs and nutritionists who helm our development process to create good-for-you products that make a real impact in the world.


We also have HPP experts who are able to craft processing techniques that preserve flavor and nutrition, make our products safe, and extend shelf life. For us, the people behind our products are just as important as what we produce because you can’t make Good Food without Good People.

Our Process

For us, inspiration comes from everywhere: internal brainstorms, cross-functional partners, trend data, customers, and anywhere else a good idea jumps out. The most important factor is making sure that HPP provides added value and a point of differentiation. We start by creating a recipe just like we would in a home kitchen and then adapt the recipe to scale it up and fit into our HPP systems.


Ultimately, we’re looking to create simple, safe, delicious products that make operators’ lives easier. Most of our new products go from inception to your kitchens in 8-9 months and we’re always happy to partner for custom innovation.


  • 2020 Food Processing R&D Team of the Year
  • Largest Fully-Integrated Food Manufacturer Using HPP
  • Level 3 SQF Certified
    • 2020-2021 SQF Score: 100% US / 94% MX
  • Certification Programs
  • Non GMO Project Verified
  • USDA Organic
  • Kosher
  • High Pressure Certified
  • Founding Member of the High Pressure Council

The Secret to Our Success

At our core, we’re as much a technology company as we are a food company. Everything we make centers around the harnessing of cold water pressure aka high-pressure processing (HPP), the technique that allows us to create safe products while achieving the maximum amount of flavor possible and extending shelf-life without preservatives far beyond what thermal processors are able to achieve.


We believe so strongly in HPP that we’re a founding member of the Cold Pressure Council.