High pressure processing (HPP) is using high-levels of isostatic pressure to pasteurize prepackaged product. This cold pasteurization technique helps maintain product taste, color, smell, and freshness throughout its shelf-life. Using HPP cold press bottles helps ensure packaging will stand up to the intense pressure inside the isostatic chamber, produced by high pressure processing equipment. One myth about this form of pasteurization is that there is no heating involved during the isostatic pressure stage. In fact, the heat created from pressure increases the temperature of the product to around 3°C per 100 megapascals of pressure applied, but it's nowhere near enough to qualify HPP as a thermal processing technique. There are a number of clear benefits to using high pressure processing, including:

• Nutritious foods keep their beneficial vitamins, minerals, and other important health benefits
• Cold pasteurization kills less good bacteria than thermal processing
• Inactivates bad bacteria like yeast, microorganisms, parasites, etc
• Extends products shelf-life and potency
• Can be used for cold-pressed products like organic juices

Popular Uses for High-Pressure Processing

Almost any food product packaged with some level of moisture can undergo high pressure processing. Promising studies show that HPP rids food products of dangerous bacteria while helping preserve good bacteria like probiotics. Some of the most popular uses for high pressure processing are:

• Dips like hummus or guacamole
• Fresh fruit and vegetable juices
• Dairy products lice cheeses, yogurts, and sour cream
• Canned vegetables, fruits, and meats
• Baby food products
• Fresh seafood products

Disadvantages of High Pressure Processing

There are some products that can't undergo high pressure pasteurization techniques. Dry foods don't have enough moisture for high pressure isostatic processing to adequately remove harmful bacteria and microorganisms. Isostatic pressure needs the moisture to create the energy required to destroy microbes. Airy products aren't ideal for high pressure processing methods either, as air pockets will collapse causing flattening. There's also a myth that there is no heating whatsoever in HPP. Below are a few disadvantages of HPP.

• No fresh fruit or vegetable packaging, as it affects skin cell structure
• Leafy greens like spinach and lettuce would look lifeless and rotten
• Dried products like spices, cereals, and powders don't have enough moisture content 
• Airy bread and bakery goods will collapse as pressure removes air pockets
• Raw meats like beef, chicken, and pork undergo texture and color changes