###### Abstract
By analogy with thermal pasteurization treatments, the terminology used for the three stages of a HPP batch cycle is similar: pressure come-up time (CUT) or pressurization, pressure-holding time, and pressure come-down time or depressurization. Once the treatment chamber is filled with water, the pressurization (compression) raises the pressure up to 400-600 MPa, taking 30 s to 1-2 min depending on the set pressure and the food/beverage composition ([PERSON] and [PERSON], 2016) [8]. For example, a beverage such as red wine took less than 2 min for 600 MPa with an increase in temperature up to 36 \({}^{\circ}\)C, and for a 200 MPa, the CUT was less than 40 s, and the temperature increase was lower (<30 \({}^{\circ}\)C) ([PERSON] and [PERSON], 2017) [14; 15]. A slight increase in food/beverage temperature is inevitable due to adiabatic heating with compression work, about 2-3 \({}^{\circ}\)C/100 MPa for beverages and high-moisture foods, and higher for foods with high fat content (e.g., meats, guacamole) 5-9 \({}^{\circ}\)C/100 MPa. As the industry wants to operate under non-thermal conditions (T < 45 \({}^{\circ}\)C), the food temperature before HPP (also known as pre-compression temperature) can be lowered to remain below this temperature. Then, in the second stage of the HPP cycle, the high pressure is kept for a period of seconds to a couple of minutes (holding time) depending on the food and microorganism used as the pasteurization target. The predefined time and pressure conditions during the constant pressure phase of the cycle characterize the HPP treatment. Quick depressurization with pressure release and reduction back to ambient pressure occurs during the last stage of the HPP cycle in less than 5 s of come-down time. This can also be referred to as the decompression stage, described by an almost instantaneous pressure drop. Batch units of up to 525 L are available from equipment manufacturers for non-thermal pasteurization of pre-packed foods. The main disadvantage of HPP derives from its operation in \"batch\" mode. Therefore, each HPP cycle requires extra time for the following operations: pre-packaging of the food before the HPP treatment, loading/unloading of food and water in the HPP treatment chamber, pressurization/depressurization, and drying the packed product after HPP treatment. To overcome these issues, Hiperbaric introduced a piece of equipment that allows for HPP treatment of liquids before packaging (\"In-Bulk\"). The process begins by filling a huge flexible container inserted in the treatment chamber. After pressurisation, the HPP beverage fills the outlet tank through sterilized tubes and is aseptically packaged, similar to the aseptic processing used for thermal treatment (e.g., UHT, ultra-high temperature). Other disadvantages include the space required for this equipment, the downtime for maintenance/parts replacement, and the cost of the technology. Commercial HPP products include (i) juices, vegetable and fruit products (e.g., pures), guacamole ([PERSON] and [PERSON], 2018) ([PERSON] and [PERSON], 2018); (ii) meat and meat products, namely, ready-to-eat sliced deli meat, hot dogs, dry-cured meat products (EFSA, 2022) ([PERSON] and [PERSON], 2022); (iii) seafood products such as crustaceans, shellfish, molluses; (iv) ready-to-eat meals, dips and salsas, wet salads and sandwich fillings, baby food pures, and dairy (Hyperbaric, 2022) (Hryerbaric, 2022) (Hryerbaric, 2022) (Hryerbaric, 2022). HPP has also been used to speed up shell removal from bivalves and to extract molluses' meat yield. Dairy HPP products and alternative HPP protein beverages are not so common nowadays, but this category of foods has potential to grow, with proper regulations and guidelines to safeguard consumers. Similar to thermal pasteurization, porous foods containing air (e.g., bread, cakes, whole fruits and vegetables), dried foods, and food/ingredient powders are not appropriate for HPP pasteurization.