In the never-ending search to create a safer food product, one of the recent developments that has shown the most promise is high-pressure processing. The HPP process involves subjecting packaged food products to extreme high pressures. This non-thermal pasteurization inactivates food pathogens and extends the shelf life of those products. It does not work on all meat products, but for many ready-to-eat items, HPP can extend shelf life while producing a safer product.
According to business intelligence provider visiongain, the global HPP food market was to reach approximately $9.8 billion in 2015, across all food items. The group estimated that more than 350 industrial HPP machines would be installed worldwide. Along with the aforementioned meat products, fruits, vegetables, juices and dips are all frequently processed through HPP equipment.