High pressure processing makes food safer and significantly extends its shelf life. It does not change the flavour, texture or appearance and it inactivates bacteria and pathogens (E. coli, Listeria and Salmonella) that could be present or that could have appeared during the transformation process. As it is normally applied to products that are already packaged, it avoids post-treatment contamination.
Fresher foods: One of the major differences with respect to traditional preservation methods, e.g., pasteurisation or heat sterilisation, is that it preserves the sensory and nutritional quality of the food throughout its life.
Another great attraction of high pressure processing is that its benefits extend to all parts of the food industry: from the manufacturer to the final consumer, including the distributor and food service.