HPP isn’t the latest texting acronym, it’s a form of preservation. High pressure processing (HPP) is a non-thermal form of food and beverage preservation that assures food safety, an increased shelf life and optimum product freshness while inactivating foodborne bacteria that is harmful.
Tom Woodward, chief commercial officer at HPP service provider Universal Pure, Lincoln, Neb., says that brands and retailers are pursuing products with long shelf lives that are “fresh tasting, clean label [and] safe.”