HPP May Be The Answer To Concerns About Safety, Health Benefits, Of Raw Foods

Raw food, once thought to be the next big food trend, has so far not caught on with the mass market because of a lack of evidence of the health benefits and concerns about safety. Manufacturers of raw foods – defined as those never heated beyond 115°F – could advance the cause, however, by applying high pressure processing (HPP) technology in lieu of heat. HPP  destroys pathogens while retaining vitamins and minerals. Because there is no heat degradation (caused by cooling), HPP is particularly appropriate for heat-sensitive, acidic foods such as fruits. The water-based technology has also been approved for use on organic and natural products.