What is one advantage of packaging products before HPP?

Packaging products before High Pressure Processing (HPP) significantly enhances food safety, which is a primary advantage of this approach. When food products are packaged prior to undergoing HPP, the packaging acts as a barrier against post-processing contamination. This is especially critical in preventing microbial contamination from external sources once the food has been treated, ensuring that the food remains safe for consumption. The combination of high pressure and packaging helps to extend shelf life and maintain the integrity of the product, further contributing to food safety.

In contrast, while increased processing time, higher energy consumption, and less environmental impact might be relevant considerations in food processing, they do not directly align with the specific advantages of pre-packaging before HPP. The primary focus of HPP is to ensure that the food stays safe and fresh for longer periods, making improved food safety the most relevant and significant benefit in this context.