Why don't you use HPP?

We’ve chosen not to use High Pressure Processing (HPP) as a method of pathogen mitigation, a decision rooted in what we believe is best for the quality of our recipes.

HPP uses extremely high pressure to reduce or eliminate pathogens like Salmonella and E. coli in raw food. While it’s a widely used technique in the pet food industry, especially among brands aiming to meet broad retail requirements, it comes with trade-offs. The process can alter the texture, appearance, and even the nutritional profile of raw food.

For us, maintaining the natural structure and quality of our carefully sourced ingredients is essential, and HPP doesn’t support that goal. Instead, we’ve explored and implemented alternative pathogen mitigation strategies, such as probiotics, that better align with our product philosophy.

There are a variety pathogen control methods available to raw pet food companies today, including lactic acid, bacteriophages, probiotics, and HPP. But these solutions are not one-size-fits-all. What works well for one brand or product may not work for another. Every food must be evaluated based on its unique formulation, handling, and safety standards.