As consumer demand for organic, cleaner labels, more nutrient rich ingredients, and fewer artificial ingredients increases, food manufacturers are looking for ways to meet market demand while maintaining and improving product quality and taste. One way to accomplish this is to remove the preservatives from the recipe which can drastically shorten the product shelf life.
That's where High Pressure Processing comes in, also known as HPP. Avure Technologies defines HHP as: "High Pressure Processing uses ultra high pressured water to keep packaged foods and beverages free from unsafe bacteria. It is an all natural technique that preserves the vitamins, taste and texture of the foods. HPP also extends the shelf life of foods which reduces waste - or the amount of food thrown away."