High pressure processing (HPP) is entrenched as a viable food processing technology across several product lines.Within the past four years,the food industry has adopted HPP to provide solutions for a number of issues and to manufacture products to meet the growing demand for more natural,preservative free foods.HPPs success is no longer identified with avocado based products but extended to ready-to-eat (RTE) meats,fruits and fruit juices,vegetables,rice,seafood,and manufactured foods.The drivers for the adoption of the technology to specific food category differ although one common objective is the inactivation of microorganisms.