The 2000s
In the early 2000s, we began exploring options to extend the shelf life of our Dip & Spread line — without adding a bunch of unnecessary preservatives and additives.
We were one of the first three companies in all of the Americas to acquire a High Pressure Processing (HPP) machine. This brilliant technology allowed us to pasteurize without the use of heat which can strip nutrition and flavor.
Soon after, we learned a neighboring Willamette Valley business, Genesis (the juice-loving hippies we mentioned earlier), was closing their doors. Government regulations banned raw juice in 2004, but they couldn’t fathom boiling away the vitamins, minerals, and flavor of their delicious, organic juice.
Thankfully, we were able to extend a lifeline to Genesis. With our HPP machine, we could maintain the integrity of the juice and save a like-minded local food company from going out of business.
With the acquisition of the Genesis juice line, it was time to grow yet again. In 2006, we found a new facility in Springfield, Oregon, where we’ve been growing ever since.
We still call the Willamette Valley home, but Toby’s products are showing up in more stores throughout the country.