HPP FAQ

Clear answers to the questions raw feeders are asking right now.

Is HPP-treated food still “raw”?

It’s not cooked like kibble, so many people call it “raw.” But it is processed by pressure as an intervention. If “raw” means “minimally intervened and biologically intact,” many raw feeders view HPP as a compromise.

Why would a company switch to HPP?

Often: risk management, consistency, and an easier path to reducing pathogen loads in a way that’s compatible with refrigerated/frozen distribution.^[1][2]

Does HPP target only harmful bacteria?

No—HPP acts on pressure-sensitive organisms broadly. Effects vary by organism and processing conditions.^[1][3][4]

What about claims that “enzymes don’t matter”?

That’s a values question. Scientifically, enzymes are proteins and pressure can affect proteins depending on conditions.^[1][3] Whether that matters to you depends on why you feed raw.

Does HPP eliminate all pathogen risk?

It can reduce risk substantially, but food safety is generally about risk reduction, not “zero risk forever.”^[6]

Still curious? Start with What is HPP? or read HPP vs Raw.