Things are constantly improving and developing in the food industry and one of its best successes it the formation of High Pressure Processing, sometimes referred to as HPP.
HPP is a pasteurization process done in a cold environment. It takes food, which has already been packaged and sealed in material that is resistant to water and is flexible, and it then subjects it to a great amount of hydrostatic pressure (which is pressure that is transmitted by water). The pressure can get up to 600 MPa/87,000 psi and can last anywhere from a few short seconds to a few minutes. This amount of pressure is equivalent to being on an ocean floor that has a depth of 60 km (which is 6 times the depth of the deepest part of the ocean).
Successful Non-Thermal Pasteurization has been around since the 19th Century, but High Pressure Processed foods were not created until the 1990s. Since the start of the new millennium, HPP has been incorporated extremely well into a wide variety of food industries across the globe.
HPP is respectful of the environment, natural, and retains the freshness of the food (both the taste and nutritional value). It is one of the best alternatives to thermal processing and/or chemicals.