Which of the following is a common feature of products processed by HPP?

The correct choice emphasizes that products processed by High Pressure Processing (HPP) retain a fresh taste. HPP is a food preservation method that utilizes high pressure to inactivate pathogens and spoilage microorganisms without the need for heat. This method effectively maintains the sensory and nutritional qualities of the food, including flavor, texture, and freshness. Because HPP doesn’t rely on heat, it preserves the natural flavors and freshness of the product, making it taste like a fresh, unprocessed item.

The process specifically aims to minimize negative changes to the food's quality typically associated with traditional preservation methods, such as canning or pasteurization, which can alter taste and texture due to thermal processing. While processed foods may sometimes have additives, HPP itself focuses on cleanliness and high-quality preservation without relying on heavy preservation methods or heat, thus ensuring a fresh flavor profile.