Does Food Engineering Still Need High Pressure?

High-pressure processing (HPP), also known as high hydrostatic pressure (HHP), is essential in contemporary food engineering. This review evaluates its significance through aspects like microbial safety, nutritional and sensory quality, sustainability, market acceptance, economic viability, and technological versatility. By critically examining the current state and potential of HPP, this article highlights that, despite emerging alternatives, food engineering remains strongly reliant on high pressure as an irreplaceable technology due to its unique benefits in ensuring sustainable, high-quality, and safe food products.