LogoPasteurize
Stainless steel pasteurization processing line with industrial pendant lights and steam rising from thermal chambers
Precision Thermal Co-Processing · Est. 2009

Your Product. Our Process.
Every Batch Perfect.

HTST, UHT, and low-temp pasteurization for dairy co-ops, hot sauce founders, and beverage startups chasing retail distribution — without sacrificing the flavor profile that got you here.

Run My Product AnalysisSee the Process

40M+

Units Processed / Year

3

Thermal Methods

SQF L3

Certified Facility

48hr

Avg Turnaround

HTST · 161°F / 15 SEC·UHT · 280°F / 2 SEC·LTLT · 145°F / 30 MIN·SQF LEVEL 3 CERTIFIED·FDA REGISTERED FACILITY·USDA ORGANIC APPROVED·CLEAN-IN-PLACE VALIDATED·WHOLE FOODS APPROVED CO-PACKER·NON-GMO VERIFIED·KOSHER CERTIFIED·HTST · 161°F / 15 SEC·UHT · 280°F / 2 SEC·LTLT · 145°F / 30 MIN·SQF LEVEL 3 CERTIFIED·FDA REGISTERED FACILITY·USDA ORGANIC APPROVED·CLEAN-IN-PLACE VALIDATED·WHOLE FOODS APPROVED CO-PACKER·NON-GMO VERIFIED·KOSHER CERTIFIED·
Production Floor · Row 01

From Dock
to Lab Clearance

Nothing touches our thermal lines without a complete intake record and a microbial baseline. Every variable documented before heat is applied.

Industrial receiving dock with stainless steel tanks and temperature monitoring equipment
Stage 01
DairyJuiceSauce

Raw Intake & Receiving

Every batch begins at the receiving dock. Temperature-logged tanker trucks, sealed IBC totes, and refrigerated drums — all logged into our batch tracking system within 8 minutes of arrival.

< 8 minDock-to-log time
Stage 01 · Technical Specs

Intake Protocol

Temp loggingContinuous IoT
Lot traceabilityFull chain
Max batch size6,000 gal
Min batch size50 gal

↑ Hover to flip back

Laboratory technician examining microbial culture plates under laboratory lighting
Stage 02

Microbial Baseline

2hrLab turnaround

Lab Panel

APC screenEvery lot
Pathogen panelE.coli / Listeria
pH testingIncluded
Brix / TitratableOn request
Food scientist reviewing batch formulation data on digital tablet in processing facility
Stage 03

Batch Formulation

±0.1°CTemp tolerance

Pre-Process Checks

pH range2.5 – 7.5
ViscosityUp to 5,000 cP
ParticulateUp to 4mm
Brix range0 – 75°Bx
Compliance

Certifications & Standards

Every batch processed under documented HACCP plans, FDA 21 CFR Part 110/117 compliance, and SQF Level 3 audit protocols.

SQF L3FDA Reg.USDA OrganicNon-GMOKosherGMP

Full Cert Stack

SQF Level:3 (Food Safety)
FDA:Registered Facility
USDA Organic:Certified Handler
Audit cycle:Annual + Unannounced
Production Floor · Row 02

Choose Your Kill Step

Three thermal methods. One facility. We run all three — so you pick the process that protects your product, not just your schedule.

HTST

High Temp Short Time

$$

The industry standard for fresh-tasting, high-volume runs.

161°F
Temperature161°F / 72°C
Hold time15 seconds
Shelf life2–3 weeks (refrigerated)
Flavor retention92/100
Kill efficacy99.9%

Ideal for

Whole milkFresh juiceCraft hot sauceCold brew
Process typeContinuous flow
Heat exchangerPlate (PHE)
Cooling target39°F / 4°C
Regulatory ref21 CFR Part 131
UHT

Ultra High Temperature

$$$

Maximum shelf life. Retail-ready without refrigeration.

275–300°F
Temperature275–300°F
Hold time2–4 seconds
Shelf life6–12 months (ambient)
Flavor retention74/100
Kill efficacy99.99%

Ideal for

Plant-based milksShelf-stable saucesExport beveragesWhole Foods PO
Process typeDirect steam / Indirect
PackagingAseptic required
SterilityCommercial sterile
Regulatory ref21 CFR Part 113
LTLT

Low Temp Long Time

$

Farm-fresh flavor. The cheesemaker's choice.

145°F
Temperature145°F / 63°C
Hold time30 minutes
Shelf life2–3 weeks (refrigerated)
Flavor retention98/100
Kill efficacy99.9%

Ideal for

Artisan cheese milkPremium creamSmall-batch dairyFermented beverages
Process typeBatch (vat)
Max batch500 gal
Whey proteinsPreserved
Regulatory refPMO Grade A

Not sure which method fits your product?

Run My Product Analysis →
Production Floor · Row 03

Fill, Label, Ship.

Processing is only half the job. We carry your product from thermal line to retail shelf with the same precision we apply to every kill step.

Row of glass bottles and PET containers on a modern food packaging production line
Stage 04
GlassPETTetra Pak

Container Formats

Glass, PET, HDPE, Tetra Pak, aluminum cans, and flexible pouches — we fill and seal across 12 container formats with automated line changeovers under 20 minutes.

12Container formats
Stage 04 · Specs

Container Formats

Min fill volume2 fl oz
Max fill volume1 gal
Line speedUp to 400 BPM
Changeover< 20 min
Industrial hot-fill bottling line with automated filling nozzles and conveyor system
Stage 05

Fill Methods

3Fill methods

Fill Methods Specs

Hot fill temp180–190°F
Cold fill< 40°F
AsepticISO 5 cleanroom
CIP cycleValidated daily
Close-up of automated label application machine applying labels to beverage bottles
Stage 06

Label & Coding

99.8%Label accuracy

Label & Coding Specs

Label typesPS / Shrink / Wrap
Lot codingInline inkjet
Vision checkCamera-verified
Reject rate< 0.2%
Stage 07

Cold Chain & Outbound Logistics

Refrigerated dock-to-door for HTST and LTLT products. Ambient palletizing and stretch-wrap for UHT and shelf-stable runs. Temperature-logged outbound manifests for every Whole Foods, Costco, and Trader Joe's PO.

RefrigeratedAmbientTemp-LoggedEDI Compliant

Cold storage

28,000 sq ft

Ambient warehouse

45,000 sq ft

Carrier partners

14 regional

EDI

850/856/810

Final Stage · Conversion

Run Your Product Analysis

Tell us about your product. We'll match it to the right thermal method, estimate your batch economics, and get back to you within one business day.

No commitment. Response within 1 business day.

Free Resource

Thermal Processing Guide

28 pages covering HTST, UHT, and LTLT parameters, CIP protocols, regulatory references, and a product-method selection matrix. Written for founders, not food scientists.

  • Method selection decision tree
  • Temperature curve reference charts
  • Regulatory citation index
  • Packaging compatibility matrix

Trusted by

Blue Ridge Dairy Co-op

Asheville, NC

HTST · 8,000 gal/mo

Fuego Libre Sauces

Austin, TX

UHT · Whole Foods PO

Cascade Cold Brew

Portland, OR

HTST · 22,000 units/mo

Meadow & Co. Creamery

Burlington, VT

LTLT · Artisan cheese