The growth of high pressure processing (HPP) is driven by consumer demand for fresh taste without chemicals or preservatives. But that’s not the only reason why food processors and retailers choose HPP. It also delivers sustainability and cost saving advantages over other processing methods, such as thermal. Sustainability means meeting today’s needs without compromising the ability of future generations to meet theirs.
Compared to thermal pasteurization by autoclave of a fish-and-vegetable ready-to-eat meal with 60-day shelf life and in a comparative limited life cycle assessment, HPP had a global warming potential more than 20 percent lower, even when HPP processing included a precooking cycle.