New Certification Mark Highlights HPP Food Safety and Quality Benefits

HPP is a nonthermal food preservation method that uses extremely high water pressure to inactivate harmful microorganisms while helping maintain the taste, nutritional characteristics, and quality of food and beverage products. The technology can also extend refrigerated shelf life without exposing products to high temperatures during processing.

Although HPP is used across food and beverage categories, CPC said many consumers remain unfamiliar with the technology and its benefits. The new certification mark is intended to improve consumer understanding of HPP by emphasizing its role in food safety, nutritional preservation, and product quality.

The redesigned mark features a water droplet enclosed within a circular seal, representing protection, controlled pressure, and verified processing practices.

Accompanied by the message “Protected by Pressure. Preserved with Care,” the mark emphasizes three benefits of HPP:

• Safety Verified: Documented food safety validation

• Nutrition Preserved: Maintenance of nutritional characteristics without high-temperature processing

• Fresh Taste Protected: Preservation of desirable flavor and fresh-food qualities.

The mark is designed for use on qualifying product packaging, with additional digital and social media versions intended to support consumer education and industry awareness.

The new mark continues to represent the organization's established High-Pressure-Certified program and its verification requirements. The change introduces an updated name and appearance rather than a new certification program.

More information about the certification mark is available at protectedbypressure.org.