What is the primary benefit of High-Pressure Processing (HPP) for food products?

The primary benefit of High-Pressure Processing (HPP) is increased shelf life for food products. HPP involves subjecting food to high levels of hydrostatic pressure, which inactivates spoilage microorganisms and pathogens without the need for high temperatures. This process effectively preserves the food's freshness, color, flavor, and nutritional value while extending its shelf life significantly compared to non-treated products.

By maintaining the integrity of the food’s components, HPP allows for a longer time on the shelf, reducing the need for preservatives and other chemicals that are typically used to extend shelf life. This method not only benefits manufacturers by giving their products a longer market lifespan but also offers consumers fresher, more nutritious options with fewer artificial additives.