HPP is applied to fresh, non-pasteurized beverages such as fruit- and vegetable-based juices, smoothies and nectars, where the aim is to reduce yeast and mold, improving refrigerated stability and preserving color, aromas, and heat-sensitive vitamins. In refrigerated sauces and dressings like pesto, hummus, guacamole, and dressings, it allows for extended shelf life with reduced need for preservatives, provided the recipe is carefully validated to avoid phase separation or consistency changes. In ready meals and RTE products based on meat, fish, and vegetables, interest is high because the treatment acts on the category’s reference pathogens, maintaining sensory profiles closer to fresh compared to equivalent thermal processes. For cooked sliced meats and deli products, it helps mitigate the risk of post-cooking recontamination, while in some fresh dairy categories and plant-based milk or yogurt alternatives, it can be used for stabilization purposes, considering potential effects on structure, syneresis, and texture. There are also applications for chilled soups and purees, refrigerated baby food, and ready-to-eat plant-based items, where the combination of pH, water activity, and recipe guides the choice of parameters.
From a technological standpoint, acidic or acidified foods tend to benefit more because pressure acts synergistically with pH and aw, while low-acid products require more intense processing profiles and careful microbiological validation. Matrices with high trapped gas content or very aerated structures may be more sensitive to the mechanical effects of pressure; conversely, stable emulsions and preparations with well-structured aqueous phases generally retain their sensory profile well. In any case, product design must be considered alongside packaging: recipe, fill level, seal integrity, and headspace all influence both treatment success and final product quality. Headspace, i.e. the volume of air or gas between the filled product and the container seal, is a deliberately unfilled part of the container, and can serve several important functions: compensate for volume changes due to temperature or pressure (especially in liquids or viscous products); allow proper container sealing without leakage or crushing; promote product preservation when filled in modified atmosphere (MAP) or vacuum by controlling the type and amount of gases; enable proper dosing or mixing before use, in the case of certain food or cosmetic products.