What is HPP?

HPP most likely refers to High-Pressure Processing, also known as High Hydrostatic Pressure (HHP). It is a non-thermal pasteurization method used to extend the shelf life of food products and beverages. HPP uses high pressure (up to 600 MPa) to inactivate microorganisms and enzymes, while maintaining the food's nutritional value, flavor, and texture. It is commonly used for fruit juices, guacamole, deli meats, and seafood.