High-pressure processing (HPP) technology has been developed by Australian researchers to extend shelf-life of chilled perishable products without the use of preservatives. The benefits of HPP are that it kills yeast, mould and bacteria but does not affect freshness, flavour, colour, texture or nutritional value of food, according to the Food Science Australia (FSA), a food, health and nutrition research organisation.
The technology used commercially for the first time in the Melbourne plant involves using pressures of about 6,000 times average air pressure to pasteurise the food. It could replace the use of preservatives and heat treatments that affect taste and nutritional value. Dr Kees Versteeg, director – Innovative Foods Centre, FSA, commented, “It is exciting and rewarding to now see our extensive research and work in products on the supermarket shelves and being used as an ingredient in food service and industrial applications such as fruit for yoghurt.”
FSA worked with Donny Boy Fresh Food, maker of Preshafruit products, on juices and other foods to be treated with HPP. Donny Boy is claimed to be the first company in the world to supply HPP fruit to the dairy industry. 
                                                                                                                           Source: Infomedia