Novel non-thermal food processing technologies aim to provide safe, high quality foods with desirable nutritional, physico-chemical and sensorical properties. More recently with the use of minimal processing treatment concepts have been added to the already existing food processing requirements. Some of them might be beneficial for the improvement of hygiene and the extension of shelf life. This presentation will focus on the current practice, the
knowledge and future developments of high pressure processing (HPP). Hydrostatic high pressure technology is relatively new to food industry and is more and more considered as an alternative to traditional preservation methods like heat processing. Inactivation
of bacteria, spores, virus has been demonstrated. Relevant aspects of the European legislation on novel foods will be discussed. International trends and recent developments in machinery will be reviewed.