Environmental footprint of high-pressure processing of Ready to Eat products

Purpose: The goal of the study was to investigate the environmental impact contribution of adding high pressure processing (HPP) to ready to eat and pre-prepped meal manufacturing processes and its potential benefits. Ready-to-eat foods are a growing segment within the food industry. Improving food shelf-life and food security have been on the food industry’s agenda for over a century. Method: The scope encompasses a cradle to gate for common pre-prepped meals and drinks in Norway. Results and conclusions: The findings point toward a meagre investment of environmental burdens with greater benefits if downstream food loss is reduced.