How it works?

Food is placed in a sealed, flexible package and submerged in water within a specialized chamber. Extremely high pressure, typically ranging from 43,500 to 87,000 pounds per square inch (PSI), is applied uniformly across the food. Cold process: Since it does not use heat, HPP is considered a "cold pasteurization" method, which helps maintain the food's freshness, nutritional content, and natural flavor. Pathogen elimination: The high pressure disrupts the cellular structure of bacteria, molds, yeasts, and other microorganisms, effectively neutralizing them without altering the food's fundamental structure.

How it applies?

Raw or minimally processed pet foods, such as raw meat-based diets, often use HPP to ensure the safety of the product while maintaining its nutritional integrity.

Additional info?

Although HPP is a great alternative to heat processing, it is still a form of processing that the food has to go through. When the food goes through HPP, there is no differentiation between probiotics and bad bacteria, so while the bacteria may be killed, so will the probiotics on the food. HPP is also called high-pressure processing.