High-pressure pasteurization (HPP) represents an important growth area for the food and beverage marketplace. In fact, one can find examples of foods processed by HPP in refrigerated cases throughout retail stores, including guacamole, fruit and vegetable drinks, lunch/deli meats, wet salads and dips, seafood/fish and ready meals.
In order to define the right package for HPP processing, one must first become familiar with what is different about the dynamics of HPP compared to other processing techniques.