5 common food preservation terms you should know
HPP.
An acronym for “high pressure processing,” this relatively new method of pasteurization kills harmful pathogens, such as E. coli, Salmonella, and Listeria through pressure rather than heat. Bonus: Proponents say HPP preserves delicate enzymes and nutrients high-heat pasteurization would eliminate.
Found in: Cold-pressed juices, organic dips and sauces.