Advantages of HPP

High Pressure Processing is one of the best ways to keep up with modern consumer demands (food to be consumed on the go, high nutrient food, natural, better tasting, etc.). It has a variety of advantages over the traditional methods normally used to preserve food. The thermal methods, which are normally used, kill vitamins and in the process also change the flavor of the food. HPP has neither of these disadvantages.

Here are some of the advantages of HPP:

1) The nutritional integrity of the product remains unharmed as well as the original taste. As a result, there is a better quality of food.
2) The product is able to stay on the shelf longer while still remaining fresh.
3) It kills pathogens such as Salmonella and Norovirus, thus making the food safe to consume.
4) It greatly lowers or often times completely takes away the necessity of adding preservatives.
5) Exponentially decreases flora which causes the food to spoil, thus extending the amount of time it can be on the shelf.
6) There are opportunities for new foods to be introduced. Some foods that are unable to endure thermal processing can be high pressure processed.
7) Now, instead of boiling in order to remove crustacean meat and shuck mollusks, we are able to use HPP. This results in less labor with hands, better flavor, and greater yields.
8) HPP is better for the environment since it only uses electricity and recycled water.