Nowhere is the technological culinary revolution more evident than in methods such as sous-vide and High Pressure Processing (HPP)—sometimes referred to as High Pressure Pasteurization. HPP is a cold-pasteurization method that allows manufacturers to create cleaner labels by eliminating or reducing the usage of artificial or other preservatives, thus helping companies market products for the growing natural and organic food movements.
HPP involves pressure treatment between 100-800 MPa (14,500-116,000 psi), in the form of water flooding over flexible packaging in a pressurized chamber. This process is variable, depending on the end product, and can be performed for a wide range of water temperatures and durations of time, depending on the specific needs of the processor and food product developer.