For temperature sensitive foods, high pressure processing (HPP) uses pressure instead of thermal energy (heat) to inactivate harmful pathogens and microorganisms that promote food spoilage.

Safety - HPP provides an effective means for the inactivation of food-borne pathogens.

Quality - HPP preserves the quality without impacting the sensory characteristics and nutrition of most food. HPP also reduces food waste by extending the refrigerated shelf life of many perishable products.

Consumer Friendliness – Commercial acceptance of HPP continues to grow and consumers are demanding high quality food products without the use of irradiation or chemical preservatives