7. Conclusion

High-pressure technology has great potential in the food industry. It is already an industrial reality, even if the market is still small compared with the reported potential. Major technological hurdles remain:

• the constraints imposed by certain regulations;

• process costs ;

• the absence of continuous processes;

• processing of dry products ;

• non-destruction of spores...

The partial removal of these barriers should speed up the introduction of these technologies on everyday consumer products.