High pressure processing(HPP) maintains freshness and preserves natural flavors better than any other processing method. And because it just uses pressurized, pure cold water, it bypass texture and taste variations caused by heat, irradiation or chemicals.

HPP inactivates dangerous food-borne pathogens like listeria and salmonella, and vibrio in oysters. The safety benefites make HPP a boon for manufacturers of ready-to-eat seafood meals, because they can process foods in the final consumer package and avoid the risk of post-processing contamination.

It is widely used in ready to eat meal, sea food, fruit and vegetable juice, shellfish shucking.