Advertisement Recently in The National Law Review an article regarding Food Preservation by Matthew B. Eugster of Varnum LLP: Advertisement Pascalatization, also known as high-pressure processing (HPP), is a procedure for subjecting food to extreme water pressure (typically 40,000 to 80,000 PS) inside pressure chambers. The extreme pressures used in the Pascalization process kills dangerous bacteria, molds … Continue reading “Pascalization” Provides a New Alternative for Food Preservation