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HPP is trully the Future for Clean label Food Products

High pressure pasteurization is a processing method used by the USDA to eliminate microbes in the food chain. According to Virginia Tech's High Pressure Processing Lab:

"HPP is a non-thermal preservation and pasteurization technique that causes little or no change in the organoleptic and nutritional attributes of the product being processed unlike most conventional heat treatments."

Organoleptic attributes include things like taste, odor, color, and the feel of foods.

The High Pressure Pasteurization Process

The way HPP works is by applying high hydrostatic pressure, which is pressure exerted by a liquid, through a water bath that surrounds the product. The pressure is uniformly applied from all sides and throughout the product, which keeps the food from being crushed.

According to HPP proponents, the process does not cause the foods to undergo significant chemical transformation, but does successfully eliminate all pathogenic microbes from the food, including bacteria such as Listeria, Salmonella, and E. coli.

High pressure pasteurization is USDA-approved, touted as being a 100 percent natural process, and is allowed for use on organic and natural products in both the human and pet food markets.


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