Emerging trends in food technology and safety are shaping the future of food production, consumption, and overall food system sustainability. As the global population continues to grow, food demand increases, and the need for healthier, more sustainable, and safer food processing methods becomes crucial. Novel food processing technologies are advancing to meet these challenges by improving the nutritional content, safety, and shelf life of food, as well as reducing environmental impacts. Some of these cutting-edge technologies include High Pressure Processing (HPP), Pulsed Electric Fields (PEF), Non-Thermal Plasma (NTP), Ultrasound Processing, Microwave-assisted processing, and Food Printing, among others. These technologies offer significant advantages over traditional methods, ensuring that food is both safe and nutritious, while also helping to reduce food waste and energy consumption. One such innovative technology is High Pressure Processing (HPP), which has gained traction in the food industry for its ability to preserve food without the need for heat. High Pressure Processing involves subjecting food to very high levels of pressure, often up to 600 MPa, which can eliminate pathogens and spoilage microorganisms while maintaining the food's original flavor, texture, and nutritional value. This process is a non-thermal method, meaning that it does not rely on heat to kill harmful microorganisms, unlike traditional pasteurization methods that can degrade the food’s nutrients and quality. HPP works by applying uniform pressure to packaged food products, typically for a few minutes. The pressure is applied at room temperature, which avoids the need for high temperatures that might otherwise alter the food’s characteristics. This makes it particularly suitable for the preservation of sensitive products such as juices, fruits, vegetables, ready-to-eat meals, and seafood,