Our Lummus is preserved by leveraging High Pressure
Pasteurisation (HPP) technology.

HPP is a cold processing technique based on the application of high levels of
pressure transmitted by water.

It extends the shelf life of our products to 60 days (vs. 30 days category average), without the use of additives or preservatives.

To keep the simplicity of ingredients + have the shelf life required to compete in the snacking category, our Marinated Lupins must undergo heat pasteurisation.

We worked together with a leading packaging company to be one of the 1st companies to launch a new form of retort packaging.

It replaces the metal barrier (needed to sustain the heat) with a SiOx barrier that makes this type of packaging 100% recyclable.