High pressure processing (HPP) aka high hydrostatic processing of foods and beverages: the effects, legal status and novel applications

High Hydrostatic Processing, also known as High Pressure Processing (HPP) or, more accurately, Ultrahigh pressure processing, has gained a lot of global interest in recent years. This has been driven by its positive effects for the food attributes while maintaining food safety and quality. It is serving as a growing alternative to conventional heat processes in food processing. This article explains the basics of HPP, its application in several food and beverage product categories, its antimicrobial effects and limitations, its legal status as well as emerging applications for its usage.

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