Raw feeding, without High-Pressure Processing (HPP)

If you’re looking for truly raw options—and you’re trying to understand what HPP changes and what it doesn’t—this site is built for you. We keep it evidence-first, plain-language, and focused on the questions raw feeders are actually asking.

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HPP is a non-thermal process that uses very high pressure (often discussed around 400–600 MPa) to reduce microbial loads in packaged foods.^[1]^[2] It can reduce risk, but it also changes the biological “living” character of food in ways that matter to many raw feeders.

What is HPP? How it works, why it’s used, and what it can/can’t do. HPP vs “truly raw” What counts as “raw” depends on what you value—here’s a clear comparison. HPP & enzymes Pressure can affect proteins and enzymes—why that matters to raw feeders. HPP & microbiome HPP doesn’t target only “bad bacteria.” What science says about microbial viability.

Editorial stance: risk reduction matters—but many people choose raw for more than a nutrition panel. We separate food safety from food identity so you can decide what “raw” means for your household.

Raw feeding, without High-Pressure Processing (HPP)

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