High pressure processing (HPP) refers to the exposure of solid food and liquid, either with or without packaging, to pressures between 1,000 and 6,000 bar. The primary objective of HPP technology is to maximize the freshness and flavor of food while maintaining the necessary level of food safety. Despite deteriorating large molecules and microbial cellular structures such as enzymes, proteins, lipids, and cell membranes, which can shorten the shelf life of products, HPP does not affect small molecules such as vitamins and flavorings. This process is advantageous as the size and geometry of the product do not impact the outcome.