What is a potential drawback of using HPP for food processing?

Using High Pressure Processing (HPP) for food processing can indeed lead to higher operational costs. This is primarily due to the specialized equipment required to generate and maintain the high pressures necessary for this technique. The machinery can be expensive, requiring significant investment and maintenance. Additionally, the energy costs associated with running this equipment can contribute to overall higher operational expenses compared to traditional methods of food preservation.

HPP is advantageous because it can extend shelf life and maintain food quality without the use of preservatives. However, the financial implications can deter smaller producers or those with tighter budgets from adopting this technology. Understanding the economic aspects of HPP is crucial for producers when deciding whether to implement it in their processing methods.