What happens when high pressure is applied to food and drink? If a domestic pressure cooker is used, the result might be a classic pot roast or a trendy smokey beef brisket. Both are good eating and achieved with about two atmospheric pressure, or roughly the pressure experienced by a human 10.3 metres below sea level.

But what happens if about 6000 atmospheric pressure is applied to food and drink? That’s more pressure than found in the deepest ocean. Something unexpected, it turns out, at least for food safety and shelf life.

“Many bacteria and enzymes are killed or inactivated by the pressure, while the vitamins, texture and flavour of the food are mostly unaffected,”

explains Chemmat’s Professor Mohammed Farid. Read the article here