As you look for ways to protect your food supply before it reaches you and while it’s sitting on your shelf, talk to your suppliers about high-pressure processing (HPP). The method uses cold water and extreme pressure to disable foodborne pathogens and microorganisms that spoil food. HPP is on the rise around the world as a means of protecting food safety, extending shelf life, ensuring clean labels and reducing waste, Food Safety Tech reports. It also protects the flavor and nutrient content of foods. It is used most often to preserve proteins, as well as juices, dips, coffee, tea and broth. The market for HPP is expected to grow rapidly in the coming years in response to growing consumer and foodservice industry demand.