Commercialization of high pressure processed foods: A consumer choice for quality and safety products

  • Nattaporn Chotyakul Department of Food Processing Technology Management, Faculty of Agro-Industry, Panyapiwat Institute of Management
  • Parika Rungpichayapichet Department of Food Processing Technology Management, Faculty of Agro-Industry, Panyapiwat Institute of Management
Keywords: High pressure processing, Conventional thermal processing, Non-thermal processing, Food processing, Preservation technique


Emerging food processing technologies are growing to meet consumer demands for safer and more natural products with fewer additives and preservatives. High pressure processing (HPP), a non-thermal technology, offers benefit of sensory and nutritional qualities of fresh-like food products. Consumer demands for HPP products have increased, resulting in a fast growing of global HPP food markets. Mostly, HPP applications are used for preserving food on niche market such as fresh fruit juices, dairy, meat and seafood. The market price for HPP products are inevitably higher than thermal processing products about 5 times for milk and cold-pressed juice. However, consumers are willing to pay more for a better quality. This review gives the information about the HPP as an alternative to thermal treatments for consumers and selling price comparison between HPP and thermal processing products in food markets.


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