High-pressure processing as a potential opportunity for reducing food loss and environmental impact in the ASEAN region

Abstract

Global crises like climate change and food insecurity demand sustainable food systems. A major contributor to these issues is food loss and waste (FLW), which generates greenhouse gases, worsens hunger, and causes massive economic loss. High-Pressure Processing (HPP) is a promising non-thermal technology that can address this problem. This review explores how HPP contributes towards reducing food waste and its environmental footprint, aligning with the principles of Carbon-Winnable Innovative Solutions for the Environment (WISE) agriculture. By using high pressure instead of heat, HPP extends product shelf-life, reduces the need for chemical additives, and maintains food quality. We evaluate its environmental benefits, including lower energy use compared to traditional thermal methods, and its role in creating a more circular, low-carbon food economy. The article specifically analyses the adoption of HPP in ASEAN (Association of Southeast Asian Nations) countries. While nations such as Singapore, Thailand, Malaysia, and Indonesia have begun using HPP, its wider adoption remains limited due to the high initial costs. We highlight the opportunities and challenges for expanding HPP in the region, considering local markets and regulatory frameworks. Collectively, this review highlights that HPP is a key strategy for improving food security by reducing waste sustainably, directly supporting the goals of Carbon-WISE agriculture in ASEAN.

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